petis — Indonesia

Petis is a thick, near-black condiment used across Indonesian cooking, prized for a concentrated sweet-savoury flavour that sits between a sauce and a paste. It is spooned rather than poured, and a small amount goes a long way in a dish. The condiment is reported throughout Indonesia, with the shrimp-based version, petis udang, particularly associated with coastal towns of Java where shrimp is processed in large quantities and the cooking liquid would otherwise be discarded. To make it, the liquid left over from boiling or steaming shrimp is strained and returned to the pot with palm sugar, a little tamarind, garlic and salt. It is simmered slowly, uncovered, over low heat for a long stretch of time, stirred often, until the liquid reduces to a thick, glossy, spoonable paste that darkens considerably as it cooks. It is then cooled and kept in a jar. What distinguishes petis from other regional shrimp condiments is this deliberate, slow reduction rather than fermentation, and the addition of sugar, which gives it a sticky sweetness alongside its savoury depth; proportions of sugar to shrimp liquid vary between producers.