While wandering the sauce/cooking wines aisle of my local Asian market last weekend, I happened upon a 1-liter bottle of Ketjap (aka Kecap) Manis. Since the price was $2.89 for the bottle, I felt like I had stumbled across a find. I've used ketjap manis when making Indonesian satays in the past -- most often, to be honest, I've had to gin up something to approximate it since I don't find it that often -- but a liter of the stuff is quite a bonanza. Does anyone have any other ideas on what I can use it for? I am wondering, for example, whether it might useful in making something like pad see iew, or if there are any traditional Indonesian dishes that include it.