Malay theory
What is an Indonesian fermented savory sauce?
Ketchup
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.