Kecap Manis (Indonesian Sweet

Soy Sauce)
The most popular condiment in Indonesia, Kecap Manis does
wonders for rice and noodle dishes and is equally fantastic added
to stir-fries or used in marinades, glazes, soups and barbecue
sauces or used as a dipping sauce! 5 from 11 votes

Prep Time Cook Time Total Time

5 mins 15 mins 20 mins

Course: condiment Cuisine: Asian, Indonesian Servings: 16 tablespoons

Calories: 54kcal Author: Kimberly Killebrew

Ingredients
1 cup soy sauce (use a brand you know you like)
1 1/4 cup palm/coconut sugar or brown sugar
(Note: Palm/coconut sugar has a rich caramel/butterscotch flavor whereas brown
sugar yields a sweeter-tasting sauce, take your pick)
1 tablespoon molasses
3 cloves garlic, peeled and halved
2 inch piece fresh ginger, peeled and quartered
2 whole star anise
2 whole cloves
(You can also experiment with adding ingredients like black peppercorns, chilies,
coriander seeds, lemongrass, kaffir or curry lime leaves)

Instructions
1. Place all ingredients in a small saucepan and bring to a boil. Reduce the heat to
medium-low and simmer uncovered, stirring frequently, until the sugar is dissolved
and sauce begins to thicken, 10-15 minutes. (Note: The sauce will continue to
thicken as it cools so be careful not to over-cook it. But you can get an idea of its
thickness by placing a place in the freezer for a few minutes and then spooning a
little sauce onto it to see how thick it is when it cools.)
2. Turn off the heat, cover and let cool completely with the spices, garlic and ginger
still in it so they can continue to release their flavors. Once cool, discard the
 pieces, pour the sauce into an airtight jar and store in the fridge. It will keep for
several weeks. Makes about 1 cup.
Serving: 1tablespoon | Calories: 54kcal | Carbohydrates: 13g | Sodium: 556mg |
Potassium: 52mg | Sugar: 9g | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.4mg
Recipe, images and content © The Daring Gourmet | www.DaringGourmet.com