Question: What is an Indonesian fermented savory sauce?
About the article "Ketchup", section "Malay theory".

Candidate passages:
Ketchup may have entered the English language from the Malay word "kicap" (pron.
"kichap", also spelled "kecap", "ketjap"), originally meaning "fish sauce", which itself may be a loan from Chinese terms above.
In Indonesian cuisine, which is similar to Malay, the term "kecap" or "ketjap" refers to fermented savory sauces.
Two main types are well known in their cuisine: "kecap asin" which translates to 'salty kecap' in Indonesian (a salty soy sauce) and "kecap manis" or literally 'sweet kecap' in Indonesian.
Kecap manis is a sweet soy sauce that is a mixture of soy sauce with brown sugar, molasses, garlic, ginger, anise, coriander and a bay leaf reduced over medium heat until rather syrupy.
A third type, "kecap ikan", meaning "fish kecap" is fish sauce similar to the Thai "Nam Pla" or the Philippine "Patis."
It is not, however, soy-based.
Glutamic acid and its ions and salts, called glutamates, are flavor-enhancing compounds which provide an umami (savory) taste to food.
Glutamic acid is a natural constituent of many fermented or aged foods, including soy sauce, fermented bean paste, and cheese, and is also a component of hydrolyzed protein such as yeast extract.
The sodium salt of glutamic acid, monosodium glutamate (MSG), is a widely used additive in the food industry. 
Southeast Asian fish sauce is often made from anchovies, salt and water, and is usually used in moderation because it is intensely flavoured.
Anchovies and salt are arranged in wooden boxes to ferment and are slowly pressed, yielding the salty, fishy liquid.
The salt extracts the liquid via osmosis.
The variety from Vietnam is called "nước mắm".
Popular brands include "nước mắm Phú Quốc" and "nước mắm Phan Thiết".
"Nước chấm" is a Vietnamese prepared fish sauce condiment dipping sauce that is savory, lightly sweet and salty tasting, and can even be sour and spicy if lime and chili peppers are added.
The main components are fish sauce, water, and sugar.
In Vietnam, there is a popular food item called "mắm", which is made the same way as fish sauce, except that both the fish and the liquid extract, not just the liquid, are kept, and "mắm" is fermented for a shorter period than fish sauce.
"Mắm" is either eaten as is (uncooked), or cooked in soups or stir-fries.
Similar condiments from Thailand and Burma are called "nam pla" (น้ำปลา) and "ngan bya yay" (ငံပြာရည်) respectively.
In Lao/Isan it is called "nam pa", but a chunkier, more aromatic version known as "padaek" is also used.
In Cambodia, it is known as "teuk trei" (ទឹកត្រី), of which there are a variety of sauces using fish sauce as a base.
The Indonesian semi-solid fish paste "terasi", the Cambodian "prahok" and the Malay fermented krill brick "belacan" or budu from liquid anchovies are other popular variations of the same theme.
The similar Philippine version common to Indochina is called "patis".
"Patis", a by-product of "bagoong", is nearly always cooked prior to consumption, even when used as an accent to salads or other raw dishes.
Patis is also used as an ingredient in cooked dishes, including a rice porridge called "arroz caldo" and as a condiment for fried fish.
Patis is also used in place of table salt in meals to enhance the flavor of the food, where it can either be dashed from a dispensing bottle onto the food, or poured into a saucer and mixed with calamansi and used as a dipping sauce.
Southeast Asians generally use fish sauce as a cooking sauce.
However, there is a sweet and sour version of this sauce which is used more commonly as a dipping sauce (see "nước chấm").
In Thai cuisine, fish sauce is used both in cooking and also served at the table for use as a condiment, for instance in noodle soups.
In addition, nearly every Thai meal is served with "phrik nam pla" as a condiment: a mixture of fish sauce, lime juice, and chopped bird's eye chilies.
Very often a few slices of garlic are also added to this sauce.
It is mainly the ethnic Chinese (usually Hokkien and Teochew) who cook with fish sauce (鱼露 yúlù, 虾油 xīayú in Hokkien) in Indonesia and Malaysia.
Fish sauce is a staple of many dishes in cuisines such as Vietnamese, Thai and Cambodian. 
In Indonesia, soy sauce is known as "kecap" (also "ketjap"), which is a catch-all term for fermented sauces, and cognate to the English word "ketchup".
The term "kecap" is also used to describe other non soy-based sauces, such as "kecap ikan" (fish sauce) and "kecap inggris" (worcestershire sauce).
Three common varieties of Indonesian soy-based "kecap" exist: Kecap asin : Salty soy sauce, which is very similar to Chinese light soy sauce, but usually somewhat thicker and has a stronger flavor; it can be replaced by light Chinese soy sauce in some recipes.
Salty soy sauce was first introduced into Indonesia by Hokkien people so its taste resembles that of Chinese soy sauce.
Hakka soy sauce made from black beans is very salty and large productions are mainly made in Bangka Belitung Islands.
Kecap manis : Sweet soy sauce, which has a thick, almost syrupy consistency and a unique, pronounced, sweet somewhat treacle-like flavor due to generous addition of palm sugar.
In cooking, it could be replaced by molasses with a little vegetable stock stirred in.
However this is different than the smooth and mild sweetness of palm sugar and the strong flavor of fermented soy, as molasses can tend to have bitter flavors.
Kecap manis sedang : Medium sweet soy sauce, which has a less thick consistency, is less sweet and has a saltier taste than "kecap manis".
In Indonesian cuisine, "kecap" are used either within cooking process or as condiment.
"Kecap manis" is an important sauce in Indonesian signature dishes, such as "nasi goreng", "mie goreng", satay, "tongseng" and "semur".
"Sambal kecap" for example is type of "sambal" dipping sauce of kecap manis with sliced chili, tomato and shallot, a popular dipping sauce for "sate kambing" (goat meat satay) and "ikan bakar" (grilled fish/seafood).
Since soy sauce is of Chinese origin, "kecap asin" is also an important seasoning in Chinese Indonesian cuisine. 
Lufu () is a type of fermented bean curd from Yunnan Province in Southwest China.
It is colored reddish yellow, it has a soft texture, and it has a savory flavor.
It is used as a condiment for "kăo ĕrkuāi" or made into a sauce for Yunnan-style barbecue or stinky tofu.