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 has a more balanced umami essence instead of one big salty punch. Kecap manis, an Indonesian variation of soy sauce, is sweetened. The flavor is rich in molasses and sugar, and the consistency is ...

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.