Not only do I love mushroom ketchup, I also love the mushroom ketchup label!
Fridge - you can get it in pretty much any decent large supermarket...although they may have tucked it away in the posh aisle* if you have one of those (they do in my local Sainsburys anyway).
*Where they have 'posh', mostly international ingredients.......wasabi, oyster sauce oh and Jamie Oliver's Italian range, for instance....
That's the theory I'd go with. What's called ketcap in Malay and Indonesian is basically the same brine-fermented fish sauce that's sold in Vietnamese groceries as Nuac Mam. There are several other kinds of Ketcap in Indonesian/Malay cuisine; Ketcap Manis, for instance, is a sweet, soy-based sauce that's a thicker version of the sauce that's used to baste Chinese barbequed duck.
Ketchup has gone through a great many changes as it travelled the world. Mushroom ketchup basically substitutes picked mushrooms for the fermented fish of the Southeast Asian sauce. Technically Worcestershire sauce is a ketchup as well, as is the aforementioned mushroom soy sauce.
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