Indonesian Sweet Soy Sauce (Kecap Manis)

Total Time
30mins
Prep 5 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  1. Half-fill a large bowl with water and ice cubes and set it beside the stove.
  2. Combine 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.
  3. Add soy sauce, star anise and garlic to cooled caramel.
  4. Return pan to medium-high heat and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 10 minutes.
  5. Remove 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.
  6. Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 6 months.
Most Helpful

5 5

Good stuff. I made for Asian Barbecue Sauce and ZWT 6. very tasty and easy. Thanks.