Hello friends! Today I am sharing a recipe for Barbecued Chicken with Spiced Ketchup which comes from the Malaya, Siam and Indonesia chapter of Good Housekeeping’s World Cookery (1972). From the name, I thought this recipe was going to be for chicken in a spicy tomato sauce. Which would have been fine. This, however, was so much better! This. is ketchup, Jim but not as we know it!
This “ketchup” is made out of garlic, onions, sambal oelek (a chilli paste) soy sauce and lemon. Not a tomato in sight! Which lead me down a rabbit hole into the origins of ketchup. Turns out this may be closer to the original than what we commonly recognise today as ketchup or as we in Australia call it, tomato sauce. The tomato version has been around for a long time – just look at this ad from 1933!
And just to show that Heinz can patronise men as well as women, how about this add for He-Ketchup.
The History of Ketchup
Fascinating as these ads are, let’s head even further back into the past to look at the history of ketchup. There are a few theories but ketchup most likely originated in Asia. The word either derives from the Hokkien word ke-tsiap or from the Malay word kecap. Kecap Manis is a Malysian sweet soy sauce which could be a distant relation to the original which was a fermented fish sauce. Possibly like the one still used in Vietnamese cooking.
And don’t let those ads from the 1930’s fool you. According to no less than history.com
The 18th century was a golden age for ketchup
Who knew? Anyway, the short version is the fermented fish sauce made its way to England. And the Brits went mad for all sorts of ketchups. Lemons, oysters, mushrooms, walnuts, fruit – you name it there was probably ketchup made out of it! And then in 1812 (somebody cue up that overture), James Mease from Philadelphia developed a recipe for tomato ketchup. And apart from a few artisan brands, all those other kinds of ketchup have gone the way of the dinosaur.
Barbecued Chicken with Spiced Ketchup – The Recipe
The Barbecued Chicken with Spiced Ketchup or to give it its non-English name Ajam Panggang Boemboe Ketjap was delicious and very easy to make! As you can see from the picture, I served it with plain boiled rice as the recipe suggested. If I was to add anything, I would have added a little tomato, red onion and coriander salad maybe with some fresh green chilli to add a fresh element but it was fine without. It would be very nice comfort food on a cold winter evening!
Also, I used chicken thighs for my recipe, not a whole chicken as suggested.
Have a wonderful week, friends, stay safe and look after yourselves and others!
