Beb Vuyk writes about 3 kinds of condiment sauces that is used in the Indonesian kitchen.
“The soy sauces, usually served with meat, fish or poultry;
The Katjang (peanut) sauces, which are eaten mainly with vegetables and
Sweet-Sour and Ginger Sauces, who are of Chinese origin”
From Beb Vuyk Groot Indonesisch Kookboek, page 375.