Indonesian Condiments

Kecap manis is a traditional condiment that's also sometimes used as a cooking sauce. This type of soy sauce is very aromatic and sweetened with palm sugar. The color is darker than regular soy sauce, the texture is viscous and syrupy, and the swe... READ MORE

Bawang goreng is a traditional condiment. It's made by deep-frying thinly sliced shallots in oil until the shallots become crisp and golden. The flavor is described as bitter and savory. Once prepared, this condiment is usually stored in airtight ... READ MORE

Kecap ikan is Indonesia's version of fish sauce, a salty and umami-rich condiment made from fermented fish and salt. It is less commonly used in Indonesian cuisine compared to kecap manis (sweet soy sauce) or terasi (... READ MORE

Serundeng is a traditional condiment that's typically associated with Java. It's made with a combination of roasted ground coconut and various spices and seasonings such as garlic, onions, turmeric, tamarind, lime leaves, chili peppers, coriander,... READ MORE

Dabu-dabu is an Indonesian sauce originating from Manado, North Sulawesi. It's made with a combination of tomates, red chili, shallots, cayenne peppers, salt, sugar, and lime juice. The raw sliced ingredients are mixed in a bowl, then combined wit... READ MORE

Colo-colo is a traditional condiment originating from Ambon. It's usually made with a combination of hot chili peppers, tomatoes, shallots, sugar, salt, calamansi or lemon juice, kenari nuts, lemon basil, and black coconut oil residue called ampas... READ MORE

Garam Amed Bali is hand-harvested, unrefined, and free from additives sea salt from Amed on the Indonesian island of Bali. Garam Amed Bali consists of cube and tetragonal-shaped crystals and is white, shiny, and savory with a unique old wood fragr... READ MORE