Ketjap Manis - Sweet Soy Sauce - by ChefShop Review

500 mlKetjap Manis (pronounced KEH-chup MAH-nees), by ChefShop.com, is a sweet Indonesian soy sauce. Ours is imported from Holland. This dark, syrupy-thick Indonesian sauce may be substituted for soy sauce in any recipe that also calls for a sweetener like sugar or honey (leave out the sweetener, or adjust the amount to taste), or any dish that you feel could benefit from a warm, slightly sweet undertone. The ketjap is usually sweetened with palm sugar. Uses Try mixing equal parts ketjap and melted butter as a marinade for fish (broiled or grilled).For meat, brush with ketjap, and then baste a few times during cooking.For a simple but flavorful stirfry, sauté the veggies and meat or chicken (if using) in olive oil, and then add some chopped garlic, ginger and a few spoonfuls of ketjap as you stirfry - you probably won't need to add additional salt or sweetener. Read more...

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Ketchup - Organic June Taylor by ChefShop Review

This is our first savory condiment from June Taylor - well, technically, since the tomato is a fruit!!! This is the freshest, tastiest ketchup you will ever put in your mouth, and it will instantly bring a smile to your face. June starts with organic dry-farmed Early Girl tomatoes to which she adds, sugar, white wine vinegar and spices, and the result is ketchup nirvana. about the producerFrom her kitchen in Berkeley, California, June Taylor takes advantage of the abundance and variety of local, sustainably grown fruit and her English heritage to produce a mind-boggling array of outstanding marmalades and conserves.She uses the best seasonally available fruits, including those ignored by large-scale producers. No batch of delicious fruit is too small for June. Making every attempt to stay local and organic, she is interested in high quality and good flavor, and so if a particular fruit is substandard or poor she will pass on it that season and try something else.The fruit is hand cut and then cooked. She adds only minimal amounts of sugar and no pectin, based not on a formula but on taste, and so each batch is different. She would rather produce a soft set preserve in which the fruit shines through than meet some artificial expectation of how stiff it should be. The process is involved and labor intensive, but once you've tasted them you'll wonder why anyone does it differently. Read more...

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