Tauco
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| Alternative names | Taucu, Tauchu, Tao Jiew |
|---|---|
| Type | Cooking sauce and condiment |
| Region or state | Southeast Asia |
| Associated cuisine | Indonesia, Singapore, Malaysia, Brunei, Thailand |
| Created by | Overseas Chinese in Southeast Asia |
| Main ingredients | Fermented soy |
| Variations | Closely related to douchi |
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Tauco, Taucu, Taotjo, Tao Jiew or Tauchu (Chinese: 豆醬; pinyin: dòujiàng; Pe̍h-ōe-jī: tāu-chiùⁿ; Template:Langx, RTGS: Script error: No such module "lang".) are various adaptations of the yellow soybean paste from China created by overseas Chinese in Southeast Asia. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour, and fermenting them to make a soy paste. The soy paste is soaked in salt water and sun-dried for several weeks, furthering the fermentation process, until the color of the paste has turned yellow-reddish. Good tauco has a distinct aroma.[1] The tauco is commonly used by Chinese Indonesians, Malaysian Chinese, Chinese Singaporeans, Chinese Bruneians, and Thai Chinese. It is also used in other Indonesian cuisine traditions, such as Sundanese cuisine and Javanese cuisine, as well as by non-Chinese Malaysians, Singaporeans, Bruneians, and Thais.[2]
The sauce is often used as a condiment and flavouring for stir-fried dishes such as tahu tauco (tofu in tauco sauce), kakap tahu tausi (red snapper with tofu in soybean sauce), in soup such as swikee oh (frog legs in tauco soup) and pie oh (softshell turtle in tauco soup), or stir fried with kangkung (water spinach). The tauco of Indonesia originated from the acculturation between Chinese and Sundanese ethnic groups in Cianjur.[3] Today the major production centre of tauco in Indonesia are in Cianjur in West Java, and Pekalongan in Central Java. In Singapore, Malaysia, and Brunei, the main commercial brand of taucu is Yeo Hiap Seng (Yeo's).[4][5] In Thailand, the sauce is often used in stir-fries, such as Pad Mee Korat and stir-fried vegetables, and also dipping sauces such as Khao Man Gai.
See also
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References
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- ^ Page Module:Citation/CS1/styles.css has no content.Aini (8 May 2013). "Tauco yang Enak, Baunya Khas" (in Bahasa Indonesia). Kompas.com. Retrieved August 21, 2014.
- ^ Page Module:Citation/CS1/styles.css has no content.Simon Richmond (2010). Malaysia, Singapore & Brunei. Lonely Planet. pp. 62–. ISBN 978-1-74104-887-2.
- ^ Page Module:Citation/CS1/styles.css has no content.Herlina, Vika Tresnadiana; Setiarto, R. Haryo Bimo (2025-01-06). "RETRACTED ARTICLE: Unveiling the cultural tradition and science of Indonesian fermented ethnic soybean paste: tauco". Journal of Ethnic Foods. 12 (1): 3. doi:10.1186/s42779-024-00263-1. ISSN 2352-619X. (Retracted, see Script error: No such module "CS1 identifiers".)
- ^ Page Module:Citation/CS1/styles.css has no content."Taucu (Malaysia)". Yeo Hiap Seng. Retrieved 23 December 2016.
- ^ Page Module:Citation/CS1/styles.css has no content."Tauco (Indonesia)". Yeo Hiap Seng. Archived from the original on 31 May 2016. Retrieved 23 December 2016.
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