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Indonesian Sweet Soy Sauce (Kecap Manis)

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.

Ready In:
30mins
Yields:
Units:

ingredients

directions

  • Half-fill a large bowl with water and ice cubes and set it beside the stove.
  • 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.
  • Add soy sauce, star anise and garlic to cooled caramel.
  • Return pan to medium-high heat and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 10 minutes.
  • 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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 6 months.
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@kitty.rock
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@kitty.rock
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"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."
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  1. Rita1652
    Good stuff. I made for Recipe #424837 and ZWT 6. very tasty and easy. Thanks.
    Reply
  2. kitty.rock
    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.
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