Ampas Kecap

Soy sauce dregs is one of the culinary preparations typical of West Java. As the name implies, this pulp comes from the remaining ingredients for making soy sauce, namely soybeans. Black soybeans that have been extracted to make soy sauce, leaving soybean solid waste that can be reprocessed into food ingredients.

source : google

For information, even though it is left over from processing, this dregs does not mean useless waste, you know. Based on research, this material still contains high levels of antioxidants and has isoflavone compounds that are useful for treating diabetes mellitus conditions.

In the Kuningan, Cirebon, Majalengka and surrounding areas, this material is often processed with the frying technique. The color is black, the taste tends to be salty. So when cooking, it is not recommended to add salt so that it is not too salty. And because it tastes savory, when cooking this dregs you don't need a lot of seasoning.

I happen to have the raw materials, and I immediately process them with stir-fried spices. The result is a delicious Sauteed Soy Sauce, tempting the tongue as a friend to eat rice. Check out the recipe below.

source : google

Sauteed Soy Sauce Dregs Recipe :

250 gr soy sauce

5 cloves of garlic

5 cloves of red onion

About 2 cm galangal

2 bay leaves

2 tablespoons of sweet soy sauce

1-2 teaspoons of sugar

A pinch of pepper

10 pieces of curly red chili

5 pieces of red chili

Oil for frying

How to make

Slice the onion and garlic

Clean the galangal and geprek

Slice the red chilies and cayenne pepper

Heat oil for frying then saute sliced onion and garlic until fragrant

When the onions are fragrant, add the salam and galangal in the stir fry

If the greetings and galangal are wilted, add the chili slices, soy sauce dregs, sugar and sweet soy sauce

Stir until smooth, taste the taste

Ready to serve with warm rice.

Notes : The amount of chili used can be adjusted to the desired level of spiciness.