How to make Sambal Cili Kicap, the perfect spicy condiment for Soto!
There a couple differences between Indonesian-style Soto, and Malaysian and Singaporean Soto… one of which is the use of Sambal Cili Kicap Soto! Sambal Cili Kicap is spicy, sweet and tangy condiment that adds some zing to a hearty bowl of Mee Soto or Soto Ayam. This recipe is the best – and easiest – for Sambal Cili Kicap!
Key Ingredients for Sambal Cili Kicap Soto
- Kicap Manis: The base ingredient for this is Kicap Manis, or Dark Sweet Soy Sauce. This salty, sweet dark soy sauce is not replaceable, except perhaps Chinese Dark Soy Sauce. Kicap Manis is sweet, but Chinese Dark Soy Sauce is not as sweet, so do add more sugar to balance out the flavours.
- Chillies: I use Green Chillies for that fresh bite, and Thai Bird’s Eye Chillies for that punch of spice. If you can’t find green chillies, then you can use red chillies. Green chillies tend to be milder than red chillies, it has a certain freshness to it that red chillies don’t quite have.
- Lime: Calamansi Limes are used here. These are easily replaceable with regular limes.
This recipes makes a big batch of Sambal Cili Kicap, about 1/2 a cup. You would only need about 1 to 2 teaspoons per bowl of Soto. Keep the rest in a sanitised jar in the refrigerator so you have extra ready to go for next-times! This can keep in the refrigerator for a month, but discard immediately if it smells off or if there is mould.
This sambal kicap is also a perfect condiment as a dipping sauce for fried eggs, fried fish and fried chicken. One of my most favourite easy meals would be a plate of rice, topped with fried eggs, and this sambal cili kicap drizzled over – ultimate comfort food!
More Recipes like this:
If you love this spicy sauce recipe, you might enjoy these too:
- The Best Sambal for Nasi Lemak
- Hawker-style Sambal Sambal Sauce
- The Perfect Chilli Sauce for Chicken Rice
Of course, make sure you give the easy, complete Mee Soto Ayam recipe a go as well!
Sambal Kicap for Soto | Spicy Chilli Soy SauceCourse: Uncategorized
- Throw everything in a blender and blitz to your desired consistency. For a rougher blend, give it just a few quick pulses. Taste and adjust seasoning accordingly.
- Transfer sauce to a jar or container. Serve immediately or allow the sauce to rest overnight in the fridge so the flavours can meld together.