Kecap Manis (Sweet Soy Sauce)

Name: Kecap Manis (Sweet Soy Sauce)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indonesian
Ingredients: Soy sauce — 150 ml (2/3 cup); Palm sugar (gula jawa), chopped (or dark brown sugar) — 150 g (3/4 cup); Water — 100 ml (1/3 cup + 1 tbsp); Star anise — 1; Garlic clove, smashed — 1

The Quirky Foodster Team

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10 min

Prep

20 min

Cook

Ingredients

Soy sauce — 150 ml (2/3 cup)
Palm sugar (gula jawa), chopped (or dark brown sugar) — 150 g (3/4 cup)
Water — 100 ml (1/3 cup + 1 tbsp)
Star anise — 1
Garlic clove, smashed — 1

Method

Combine soy sauce, palm sugar and water in a saucepan.
Add star anise and smashed garlic.
Bring to a gentle simmer over medium-low heat, stirring until sugar fully dissolves.
Simmer 15-20 minutes, stirring occasionally, until thickened to a syrupy consistency.
Strain out star anise and garlic; cool before bottling, as it will thicken further.

Cultural Background: A thick, syrupy sweet soy sauce, kecap manis is Indonesia's answer to soy sauce, sweetened dramatically with palm sugar, its name giving English the word 'ketchup' through centuries of trade language evolution.

Tips: • Palm sugar gives the most authentic, complex sweetness; dark brown sugar is the standard substitute if unavailable. • The sauce thickens significantly as it cools, so don't over-reduce it on the stove.

Variations: • Add a small piece of cinnamon stick for extra warmth. • Adjust sugar quantity for a more or less intensely sweet final result.

Storage: Store in a sealed bottle at room temperature up to 2 months, or refrigerate for longer shelf life.

Reheating: Not applicable; used cold or warmed slightly if it has thickened too much to pour. Nutrition (per serving) Approx. 35 kcal, 0.5 g protein, 0 g fat, 8 g carbohydrate per 15 ml serving.

FAQs: What is kecap manis traditionally used for? A foundational sweetener and seasoning in Indonesian cooking, used in stir-fries, marinades, and as a table condiment for nasi goreng and satay. Did the English word 'ketchup' really come from kecap? Yes, the word traces through Southeast Asian and Chinese trade fermented sauce terms, evolving into the English word 'ketchup' over centuries.