Kecap Manis Marinade

It’s been a little too hot and humid to grill lately but I’ve been doing it every day anyways. Because I’m currently obsessed with kecap manis, I’ve been marinating all sorts of protein in a marinade made with kecap manis, ginger, lime juice and other good stuff. Once the marinated meat hits the grill, you get all sorts of savory sweet scents from the kecap manis and ginger. The lime juice in the marinade adds a type of tang that pairs perfectly with the slightly smoky flavor you get when you grill something. My marinade is pretty simple and versatile so I figured I should share the recipe/idea!

So far I’ve tried it with shrimp, pork, chicken, and beef, but I’m thinking about trying it with tofu tomorrow so it can be vegan friendly.

For 1 1/2 pounds of protein (cut into 1” to 1 1/2” pieces for poultry, white and red meats):

• 3 garlic cloves, minced
• 1 tsp. freshly grated ginger
• 1 tsp. dark soy sauce
• 1/4 c. kecap manis
• 2 tbsp. fresh lime juice

Combine garlic, ginger, soy sauce, kecap manis, and lime juice in a large food safe bag. Add meat/shrimp/tofu to the bag; enclose and slosh contents around in bag until covered. Refrigerate for an hour.

When it is done marinating, skewer the pieces by using bamboo or metal skewers; place the skewers onto the grill and cook until it is done. If you’re using meat, here are some general meat grilling guidelines so you don’t get a crazy case of diarrhea or have to take a trip to the ER.