Category: Sauces

Beb Vuyk writes about 3 kinds of condiment sauces that are 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’.

Translated fom Beb Vuyk Groot Indonesisch Kookboek, page 375.