Tabl set me a challenge to create a dessert recipe using Sauceman’s Spicy Kecap Manis. Kecap manis (or kicap manis), resembles sweet soy sauce; not an unfamiliar ingredient in my kitchen but using it in a sweet course has definitely presented me with a challenge.
I’ve always loved mixing contrasting flavours – sweet and sour, spicy and creamy … or sweet and spicy, another favourite of the Asian taste buds.
Sauceman’s kecap manis is different from others that I’ve used in the past. The flavour from the ginger, galangal and chilli gives it that spicy edge, while the garlic, an ingredient used in many asian dishes, adds a familiar kick to the sauce. Another differentiation is the coarse texture of the sauce, from the blend of ingredients, as opposed to the usual smooth and runny consistency.
I love the sauce and can think of many ways of using it in my cooking. However, it took me a while to figure out a dessert recipe that is simple, with easily accessible ingredients and showcases the sauce in all its glory.
The humble fruit salad
Growing up in Malaysia, I’m used to fruit salads with a bit of an edge. It’s called “rojak”. Complicated flavour profile and very moreish! It has a mixture of local fruit, fried bean curd and sometimes Asian crackers for texture. The dressing is sweet, salty, spicy, dark and sticky.
The taste of Sauceman’s kecap manis reminds me of the Malaysian rojak dressing. So, I thought I’d give it a go at recreating something similar with my own little twist…