Indonesian Soy Sauce - Nector of the Gods

I have never met a person who didn't love Indonesian soy sauce. It's the consistency of chocolate syrup and is sweeter than regular soy sauce. The best part is it's versatility. It goes with all meats and veggies, it can be drizzled on top as a finishing element or as a main sauce for the dish. There is something so wonderful and simple about drizzling it over some white rice. It can be difficult to find (at specialty Asian grocery stores) but it's usually dirt cheap and can last for a while.

Indonesian Meatballs
Inspired by (and never quite as good as) my mother in law's
1 lb ground beef
1 egg
1 Tbs onion powder
1 Tbs garlic powder
S & P to taste
Indonesian Soy Sauce

Mix the meat, egg, onion & garlic powders together in a medium bowl. Add some salt and pepper to taste. Cook off one mini-meatball and test for seasoning.

In batches, cook the meatballs (approx the size of golf balls) in a saute pan with a little bit of oil to help the browning. Once all the meatballs are cooked, drain any excess oil and return them to the same saute pan. Drizzle with enough Indonesian soy sauce to cover the meatballs. Continue to cook them together until the sauce becomes very think and coats the meatballs evenly. You may need to add more sauce at the end to create extra sauce.

Serve as a main dish with white rice.

Serve as an hors' dourves with toothpicks and some reserved soy sauce for dipping.