This Indonesian version of soy sauce is thicker, sweeter and more complex than what you're used to. Try sautéeing green beans with ginger and a dash of kecap manis. From EatingWell magazine, July/August 1997 and posted for ZWT6.
My Private Note
Units: US | Metric
- 1Half-fill a large bowl with water and ice cubes and set it beside the stove.
- 2Combine sugar and water in a heavy 3-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Once it starts boiling, cook without stirring until syrup turns amber, 5 to 10 minutes. Immediately set saucepan in ice water for about 30 seconds.
- 3Add soy sauce, star anise and garlic to cooled caramel.
- 4Return pan to medium-high heat and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 10 minutes.
- 5Remove from heat and let cool completely. Discard garlic. Transfer to a jar (sterilized if keeping longer than 1 week) and let mellow overnight in the refrigerator before using.
- 6Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 6 months.
Browse Our Top Sweet Sauces Recipes
You Might Also Like...View All Sweet Sauces Recipes
Nutritional Facts for Indonesian Sweet Soy Sauce (Kecap Manis)
Serving Size: 1 (657 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 842.5
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 7144.3 mg
- Total Carbohydrate 206.4 g
- Dietary Fiber 1.7 g
- Sugars 191.0 g
- Protein 11.2 g
The following items or measurements are not included: