Introducing kecap (or ketjap) manis.
According to Wikipedia (are you sensing a theme in my food research method?) kecap manis is a type of Indonesian soy sauce made sweet and syrupy with palm sugar (as opposed to salty and thin like the familiar Chinese variety). Indonesia was a Dutch colony for over three hundred years, and as with other colonial relationships, a certain mingling of cultures occurred over that time. Though this mingling was nothing like the cultural cross-over that occurred between Great Britain and India, there are a few Indonesian restaurants around Maastricht, as well as native products like those bottles of sweet and pungent goodness you see above. It's a pretty strong flavor and a little goes a long way (unless you crave strong flavors like me, in which case you may want to eat it by the spoonful. Ahem). I made a pan-Asian dish last night with fresh quick-cook udon noodles, sesame oil, this soy sauce and the "Naughty Spicy Dried Bean Curd" from the previous post, which oddly enough, wasn't spicy at all.
Needless to say, when I leave the Netherlands in June, a bottle of kecap manis will be traveling with me, just in case it's hard to find in the U.S.