Also spelled kecap manis, this Indonesian soy sauce has a hint of sweetness (from molasses or palm sugar) and various flavourings, often including star anise, garlic, ginger or coriander. Dutch and INdonesian dishes call for it. Use it when you'd use soy sauce. Although it's sweet, it doesn't burn when cooked at high heat, making it ideal for grilled or barbequed foods.
Finely ground red chili pepper used in Korean sauces, soups, stews and side dishes.