Editing Soy sauce (section)

=== Indonesian ===
{{main|Sweet soy sauce}}
[[File:Kecap manis & kecap asin.jpg|thumb|upright=.5|Left, [[ABC (food)|ABC brand]] ''Kecap manis'' sweet Indonesian soy sauce is nearly as thick as [[molasses]]; right, ''Kecap asin'']]

In [[Indonesia]], soy sauce is known as ''kecap'' (old spelling: ''ketjap''), which is a catch-all term for fermented [[sauces]], and [[cognate]] to the English word "[[ketchup]]".<ref>See discussion and references at Wiktionary: ''[[wikt:ketchup#Etymology|ketchup]]''.</ref> The most popular type of soy sauce in Indonesian cuisine is ''kecap manis'' or [[sweet soy sauce]]. The term ''kecap'' is also used to describe other condiments and sauces of a similar appearance, such as ''kecap ikan'' ([[fish sauce]]) and ''kecap Inggris'' ([[worcestershire sauce]]; lit. "English sauce" or "England sauce"). Three common varieties of soy-based ''kecap'' exist in [[Indonesian cuisine]], used either as ingredients or [[condiment]]s:

* ''Kecap manis'': Sweetened soy sauce, which has a thick syrupy consistency and a unique, pronounced, sweet, somewhat [[molasses|treacle]]-like flavor due to generous addition of [[palm sugar]]. Regular soy with brown sugar and a trace of molasses added can substitute. It is by far the most popular type of soy sauce employed in [[Indonesian cuisine]], accounts for an estimated 90 percent of the nation's total soy sauce production.<ref name="Soyinfo">{{cite book | title = History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010): Extensively Annotated Bibliography and Sourcebook | author1= William Shurtleff| author2= Akiko Aoyagi | publisher = Soyinfo Center |date=2010 |isbn = 9781928914303 |url = https://archive.org/details/bub_gb_wUWmc4Tr-WUC | page = [https://archive.org/details/bub_gb_wUWmc4Tr-WUC/page/n536 537] | access-date = 15 February 2016}}</ref> ''Kecap manis'' is an important sauce in Indonesian signature dishes, such as ''[[nasi goreng]]'', ''[[mie goreng]]'', [[satay]], ''[[tongseng]]'' and ''[[Semur (Indonesian stew)|semur]]''. ''Sambal kecap'' for example is type of ''[[sambal]]'' dipping sauce of kecap manis with sliced chili, tomato and shallot, a popular dipping sauce for ''sate kambing'' (goat meat satay) and ''ikan bakar'' (grilled fish/seafood). Since soy sauce is of Chinese origin, ''kecap asin'' is also an important seasoning in [[Chinese Indonesian cuisine]].
* ''Kecap manis sedang'': Medium sweet soy sauce, which has a less thick consistency, is less sweet and has a saltier taste than ''kecap manis''.
* ''Kecap asin'': Regular soy sauce derived from the Japanese ''shoyu'', but usually more concentrated and thicker, with a darker color and stronger flavor; it can be replaced by Chinese light soy sauce in some recipes. Salty soy sauce was first introduced into Indonesia by [[Hokkien people]] so its taste resembles that of Chinese soy sauce. [[Hakka]] soy sauce made from black beans is very salty and large productions are mainly made in [[Bangka Island]].