What is Kecap Manis?
Kecap Manis, or Indonesian sweet soy sauce, is a staple condiment in Southeast Asian cooking, especially in traditional Indonesian cuisine. Its thick, molasses-like texture and rich, caramel sweetness set it apart from regular soy sauce, which is known for its saltier and more briny flavor. Made with soy sauce, palm sugar, and aromatic spices, Kecap Manis offers a perfect balance of sweet and savory notes. This versatile sauce enhances stir-fries, adds a glossy glaze to roasted vegetables, and deepens the flavor of soups, sauces, and marinades, making it an essential addition to any kitchen. Try it with Bean Tempe Orek to taste for yourself how it transforms tempeh to an incredibly delicious, protein-rich side dish.
History of Kecap Manis
Kecap Manis, also known as Indonesian sweet soy sauce, has a rich history that reflects the diverse cultural influences in Southeast Asia. Its roots can be traced back to the 17th century when soy sauce was first introduced to Indonesia by Chinese traders and settlers. These early Chinese immigrants brought their culinary traditions, including the use of fermented soybeans, which eventually adapted to local tastes and ingredients over time.
The concept of kecap (pronounced “ketchup” in Indonesian) is derived from the Chinese word kê-tsiap, a fermented fish sauce used as a condiment. As trade routes expanded, Indonesians began to experiment with the soy sauce recipes, adding local ingredients such as palm sugar and aromatic spices to create a unique, sweeter version of soy sauce. This adaptation resulted in what we now know as kecap manis—a sauce that perfectly balances sweet and savory flavors.
The name manis means “sweet” in Indonesian, distinguishing it from its more savory counterparts like the salty kecap asin. Palm sugar, a key ingredient, was readily available in the region and contributed to the deep, caramel-like flavor that sets Kecap Manis apart. The inclusion of spices such as star anise, cloves, and cinnamon further adds a distinctive warmth and complexity. Today, Kecap Manis continues to be a symbol of Indonesian culinary ingenuity and tradition, embodying the region’s historical melding of cultures and flavors.
Ingredients You’ll Need to Make Kecap Manis (Indonesian Sweet Soy Sauce)
- Soy Sauce: Choose your favourite soy sauce as the flavor base. Although Japanese, I used Kikkoman for this recipe, as it is easily accessible.
- Palm Sugar: For the signature sweetness and caramel notes. Brown sugar can be used as a substitute, though the taste will differ slightly.
- Optional Aromatics and Spices:
- Black Peppercorns: Adds subtle heat and complexity.
- Cinnamon Stick: Enhances the richness of the sauce with a warm, spiced note.
- Star Anise: Imparts a subtle licorice flavor for added depth.
- Cloves: Adds a touch of warmth.
- Large Garlic Cloves: Peeled and thickly sliced, for an aromatic touch.
How to Make Kecap Manis (Step-by-Step Method)
Combine Ingredients: Place the soy sauce and palm sugar in a saucepan and add the optional aromatics (black peppercorns, cinnamon stick, star anise, cloves, and garlic).
Boil and Stir: Heat the mixture over medium heat and bring it to a boil. Stir occasionally to ensure the sugar dissolves evenly.
Simmer to Thicken: Once boiling, reduce the heat to low and let the mixture simmer for about 15 minutes. Stir frequently until the liquid has thickened and coats the back of a spoon with a slightly syrupy consistency. Note that the sauce will thicken even more as it cools.
Cool and Strain: Turn off the heat and let the sauce cool completely for 20-30 minutes. Once cooled, strain out the spices and garlic.
Store: Transfer the finished Kecap Manis to an airtight jar or container. Refrigerate and store for up to 6 months.
Useful Tips
- Thickening the Sauce: If your Kecap Manis turns out too thin, simply simmer it for a few more minutes until it reaches your desired consistency. Remember, the sauce will continue to thicken as it cools.
- Balancing Sweetness: If you find the sauce too sweet, add a splash of regular soy sauce or a tiny amount of rice vinegar to balance out the flavors.
- Storage Tip: Store your homemade Kecap Manis in an airtight container in the refrigerator. The high sugar and salt content help preserve it, allowing it to stay fresh for up to 6 months.
- Flavor Infusion: To enhance the flavor, use fresh aromatics such as garlic, star anise, or cinnamon. These ingredients add depth and warmth to the sauce, giving it a signature complexity.
- How to Use: Use Kecap Manis in dishes like Bean Tempe Orek to taste its transformative power.
Why You’ll Love This Recipe
- naturally vegan
- balance of sweet and savoury
- rich, complex taste
- versatile
- easy to make
Other Staples You Might Like
- Toum: the ultimate Lebanese garlic sauce
- Coconut Milk: try homemade coconut milk for the purest flavor
- Chinese Wheat Gluten: the original seitan
- Potato Starch: how to make your own potato starch at home
How to Store Kecap Manis
Store homemade Kecap Manis in an airtight container or bottle in the refrigerator. It will keep for up to 6 months due to its high sugar and salt content, which acts as a natural preservative. Always use a clean spoon or utensil when handling to maintain its quality.
Kecap Manis (Indonesian Sweet Soy Sauce)
Ingredients
- 250 g soy sauce
- 200 g palm sugar (or brown sugar)
- 1 tsp black peppercorns (optional)
- 1 cinnamon stick (optional)
- 1 star anise (optional)
- 2 cloves optional
- 3 large garlic cloves (peeled and thickly sliced), optional
Instructions
- Add the ingredients to a saucepan and bring to a boil, stirring occasionally to dissolve the sugar evenly. Reduce the heat and simmer for 15 minutes, stirring often, until the liquid coats the back of a spoon and looks slightly syrupy. Keep in mind that it will thicken further as it cools down.
- Turn off the heat and leave to cool entirely (20-30 minutes), then strain and store in an airtight jar/container in the fridge for up to 6 months.
Notes
- Brown sugar is a little sweeter than palm sugar, so use a little less when substituting.
- Storage: Store homemade Kecap Manis in an airtight container or bottle in the refrigerator. It will keep for up to 6 months.
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