Kecap manis is a sweetened aromatic soy sauce that originated in Indonesia. The Chinese introduced soybeans and soy sauce to the Indonesians, who then added palm sugar and molasses to give the sauce its distinct darker color and syrupy consistency. It is by far the most popular type of soy sauce employed in Indonesian cuisine and accounts for an estimated 90 percent of the nation’s total soy sauce production.
Homemade Kecap Manis- Indonesian Sweet Soy Sauce
This sweet soy sauce is what separates Indonesian cooking from the rest of Southeast Asia. It can be easily be purchased in Asian markets or online. If you feel like making you own or are in a crunch, here's a quick and easy recipe.Print Pin
Servings: 1.5 cups
- large saucepan
- Sealed container or glass jar with lid
- 1 cup Dark brown sugar
- 1 cup Water
- ¾ cup Japanese soy sauce
- ⅓ cup Molasses
- ¼ tsp Each: ground laos, coriander, and black pepper
- Combine brown sugar ands water in a saucepan over low heat. Stir frequently until the sugar dissolves.Increase heat to high and boil for 5 minutes. Reduce heat to low and add the remaining ingredients. immer 3 minutes more. Remove from heat and let cool. Pour into a tightly covered glass jar. Kecap Manis will keep unrefrigerated for 2-3 months.
Calories: 844kcal | Carbohydrates: 206g | Protein: 12g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 6556mg | Potassium: 1534mg | Fiber: 1g | Sugar: 200g | Calcium: 303mg | Iron: 7mg