The black soy sauce is used as a food flavouring in much Malaysian cooking to this day.
It had been used for so long in the kitchen and had its own history.
Origins of the soy sauce
The soy sauce is originated from the soya beans.
In a poem court called Book of Odes, states that the soya plant came from northern China and began to be cultivated in Chang period around fifteenth century BC.
Then, the Chinese Buddhist missionaries reached Japan and brought together the soya beans plant with them. It was well received by the Japanese.
Once the Japanese acquired the recipe from the Chinese, they began to manufacture it on the large scale.
Since then, the soy sauce had lingered in Asian kitchens for the past 2,200 years.
Type of soy sauces
To make soy sauce is like an artistic work. The real process of production is long, taking almost two months to produce soy sauce.
Basically, it is made from fermented soybean being stored at room temperature for almost three to four weeks.
From this, it may produce sweet soy sauce by (adding extra brown sugar), salty soy sauce (reduced the brown sugar) and thirdly dark soy sauce.
Soy sauce or which is famously known as kicap in our everyday Malay language is a suitable ingredient for cooking or to eat as it is.
The salty soy sauce
The soy has a salty taste.
When I want to prepare chicken rice, I use soy sauce in the bottle. There is no secret behind what is being sold in the market.
They only used chicken soup combined with soy sauce.
Thus, the next time you want to make the recipe, you can make a chicken broth that can be used both to cook the chicken rice, separate a bowl of soup and add a bit of salt soy sauce according to your preferences.
There you have it soy sauce for chicken rice!
Not only that, soy sauce can be used to make fried kuey teow. Usually with the combination of salty soy sauce and oyster sauce to add to the taste.
Sweet soy sauce with rice
The soy in this category have a sweet taste and can be eaten as it is.
This black sauce is a type of condiment that is suitable to be eaten by kids and adults.
Usually in my country, kids love to have it as part of daily eating with rice.
This for me is considered as home fast food that can be quite handy to working mothers in order to prepare simple meals at home.
Soy sauce is nice to eat with freshly cooked rice. In fact, the taste is better even when we eat with a fried egg or deep-fried fish such as mackerel.
As a mother, I always prepared one bottle of sweet soy sauce for my children whenever we were having a meal together.
Dark soy sauce for marinade
It is suitable to make for fried yellow noodles or prep for marinating for baked chicken.
Do not forget a bit of Worcestershire sauce and black pepper for marinating the chicken, baked in an oven does yield a good and healthy chicken for chicken rice!
While Kicap Tamin, this brand I have been using for the past forty years is another salty soy sauce that we commonly used at home and the consistency is a bit dilute.
This is usually the brand that I used to make Ayam Masak Kicap or even fried bihun.
Usually, due to its characteristic, I do not normally add salt to the cookings if I used both of these brands.
Soy sauce for dip
Soy sauce can be used as dip or pencicah. Normally we use dark soy sauce. For instance with grilled fish or ikan bakar.
Usually, I will take bird eye chillies from my garden, cut them. Slice the calamansi lemon, squeeze the juice. Then, add in diced red onion. Do not forget to add sweet soy sauce in a small bowl. Then mix it together using a spatula.
The dip for ikan bakar is ready!
This is my favourite recipe to eat with ikan bakar. The mixture of sweetness of the soy sauce and a bit of sour taste from the lime will enhance the taste of the grilled fish making you want to eat more rice 🙂
Dip for bihun soup
Pound the bird eye chillies with garlic. Add up the kicap to the mixture. The aroma of the hot taste of dip smells good. Take a few amounts and put in bihun soup. This add make the soup hot and spicy.
Kicap produced by the local
In Malaysia, we have a variety of soy sauce produced by entrepreneurs.
Since there are many brands that are available, it gives us many options to select and store in our kitchen pantry.
To name a few brands that we usually bought are Kicap Tamin, Kicap Kipas Udang.
While Kicap Jalen, I always get a door gift from the wedding that I had attended in the past.
Finally, Kicap ABC used to be my son’s favourite in cooking.
According to him, it was thicker in consistency and thus adding a few tablespoons is enough. For me, I prefer the above two mentions. ( Tamin and Kipas Udang).
Kicap display on the table in the restaurant.
This is normal for many restaurants in Malaysia as many patrons would like to add kicap in their food. Malaysian like it so much to add kicap to their plate of food be it nasi goreng, nasi campur (rice with side dishs) or noodles.