Looks good!

Hi Chichi, I am glad that you are writing about Malaysian food. It's really high time that the world learns more about Malaysian cuisine. I agree with Chef Danhi completely. Our soy bean paste / taucheo is not sweet, but very salty. And yes, we use thick or dark soy sauce a lot, which is slightly sweet in nature but not as sweet as Kecap manis. In Malaysia, Kecap is spelled as kicap. I use Kecap manis in many Malaysian cooking on my blog at http://rasamalaysia.com because I can't find Malaysian dark soy sauce here, so Kecap manis makes a great substitute. Another two ingredients that are very important in Malaysian cooking are chilies (fresh or dry) and shallots. Many sambal-based dishes can't do without them, and of course, with belacan.

Hi Grace - thanks for linking to me. I checked out the other recipes, and will tell you that beef broth is definitely not in the typical Chinese brown sauce because Chinese restaurants don't usually have beef broth. What they might use is chicken broth or stock. Other than that, it's pretty much soy sauce, oyster sauce, sugar, starch, some sesame oil, some white pepper, and Chinese rice wine depending on the dish. Dark soy sauce might be added too if you want color. Do check out my recipe and see if you like it. :)