Prep 10 mins
Cook 15 mins
This is Indonesian soy sauce; slightly thicker and sweeter than regular soy sauce. If you cannot buy commercial Ketjap manis in your local market, you can follow this recipe. I use it in my "Barbecued Roast Beef" recipe, for a marinade base, and in spicy peanut sauce.
- 236.59 ml dark brown sugar, packed
- 236.59 ml water
- 236.59 ml soy sauce
- 103.53 ml dark molasses (treacle for my Aussie friends!)
- 4.92 ml grated fresh ginger
- 2.46 ml ground coriander
- 2.46 ml fresh ground black pepper
- Combine sugar and water in 2 quart saucepan.
- Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
- Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
- Reduce heat to low.
- Stir in remaining ingredients and simmer 3 minutes.
- This will keep 2-3 months tightly covered in the refrigerator.
Hi, I'm Indonesian. In my opinion, I will only use soy sauce and brown suggar for making kecap manis. Each one part, for example 1/2 cup soy sauce and 1/2 cup brown sugar. That would be enough. If you make it too complecated like this, I'm afraid it won't taste authentic Indonesian kecap manis.
I love my ketjap but moved to a country where it is basically unavailable (except for over expensive and far-away expat-import shops). This recipe was my saviour. It tastes very good and very similar and the ingredients list is very simple. Thanks a lot!!
I made 1/3 the recipe (1 cup) for my Asian cooking. Used in Recipe #425277 and enjoyed the sweet-salty taste. I will be storing in the fridge to use in Bourbon Chicken also. I love that I can "make" the condiments to keep on hand. Made in memory of Silent Cricket.