tauco

{{Short description|Indonesian fermented bean paste}}

{{Not to be confused with|Taco}}

{{Infobox prepared food

| name = Tauco

| image = Tauco in Supermarket.JPG

| image_size = 250px

| alternate_name = Taucu, Tauchu, Tao Jiew

| caption = Bottled tauco on display in an Indonesian supermarket

| country =

| region = Southeast Asia

| national_cuisine = Indonesia, Singapore, Malaysia, Brunei, Thailand

| creator = Overseas Chinese in Southeast Asia

| course =

| type = Cooking sauce and condiment

| served =

| main_ingredient = Fermented soy

| variations = Closely related to douchi

| calories =

| other =

}}

Tauco, Taucu, Taotjo, Tao Jiew or Tauchu ({{zh|t={{linktext|豆醬}}|p=dòujiàng|poj=tāu-chiùⁿ}}; {{Langx|th|เต้าเจี้ยว}}, {{RTGS|Tao Jiew}}) is a paste made from preserved fermented yellow soybeans in Chinese Indonesian, Malaysian and Thai cuisines.{{cite web |title=Soybean Paste (Tauco) |url=http://www.rudangciptapersada.com/index.php?page=shop.product_details&category_id=6&flypage=flypage.tpl&product_id=51&option=com_virtuemart&Itemid=79&lang=en&vmcchk=1&Itemid=79 |publisher=RCP |access-date=August 21, 2014 |url-status=dead |archive-url=https://web.archive.org/web/20140821184622/http://www.rudangciptapersada.com/index.php?page=shop.product_details&category_id=6&flypage=flypage.tpl&product_id=51&option=com_virtuemart&Itemid=79&lang=en&vmcchk=1&Itemid=79 |archive-date=August 21, 2014 }} 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.{{cite web |title=Tauco yang Enak, Baunya Khas |author=Aini |date=8 May 2013 |url=http://female.kompas.com/read/2013/05/08/18442250/Tauco.yang.Enak..Baunya.Khas |publisher=Kompas.com | language=id |access-date= August 21, 2014 }} The sauce is also commonly used in other Indonesian cuisine traditions, such as Sundanese cuisine and Javanese cuisine. Taucu is generally used in cooking by Chinese Malaysians, Singaporeans, Bruneians, and Thais.{{cite book|author=Simon Richmond|title=Malaysia, Singapore & Brunei|url=https://archive.org/details/isbn_9781741048872|url-access=registration|year=2010|publisher=Lonely Planet|isbn=978-1-74104-887-2|pages=[https://archive.org/details/isbn_9781741048872/page/62 62]–}}

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). 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).{{cite web|url=http://www.yeos.com.my/sauces/taucu/|title=Taucu (Malaysia)|publisher=Yeo Hiap Seng|access-date=23 December 2016}}{{cite web|url=http://www.yeos.com.my/indonesia/products/tauco/|title=Tauco (Indonesia)|publisher=Yeo Hiap Seng|access-date=23 December 2016|archive-date=31 May 2016|archive-url=https://web.archive.org/web/20160531141227/http://www.yeos.com.my/indonesia/products/tauco/|url-status=dead}} In Thailand, the sauce is often used in stir-fries, such as Pad Mee Korat & stir-fried vegetables, and also dipping sauces such as Khao Man Gai.