Slice the gai lan stalks into thin rounds. Mix the kecap manis with 30ml (2tbsp) of the soaking liquid from the mushrooms and shrimp, add about a quarter of a teaspoon of salt and stir to dissolve.

Keep the mushrooms separate by type. Put the soy sauce, kecap manis, rice wine, sesame oil, sugar and salt in a clay pot (or steel pot) that holds about two litres (two quarts). Place the pot over ...

It is usually lighter and sweeter than Chinese soy sauce. It has a more balanced umami essence instead of one big salty punch. Kecap manis, an Indonesian variation of soy sauce, is sweetened. The ...