For a deeper, more complex flavor, consider using palm sugar instead of granulated white sugar. Adjust the amount of ginger and garlic to your preference. More ginger will result in a spicier sauce. If you can't find fresh curry leaves, you can omit them or substitute with a pinch of dried curry powder, although the flavor will be slightly different. The Kecap Manis will thicken further as it cools. If it becomes too thick, you can add a little water to thin it out. This sauce is excellent as a glaze for grilled meats, a dipping sauce for spring rolls, or a key ingredient in Nasi Goreng (Indonesian fried rice).
Kecap Manis (Sweet Soy Sauce)
-
PREP TIME5 mins
-
COOK TIME20 mins
-
TOTAL TIME2 hrs 25 mins
-
SERVING30 People
-
VIEWS24
Embark on a culinary adventure to Indonesia with this luscious Kecap Manis recipe. This sweet soy sauce, essential in Southeast Asian cuisine, elevates stir-fries, marinades, and dipping sauces with its rich, caramel-like flavor. Simple to make and infinitely versatile, this homemade version surpasses any store-bought alternative.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate17 g
-
Sodium1442 mg
-
Sugar17 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a heavy-bottomed saucepan, heat the sugar over medium-low heat, stirring occasionally, until it melts and turns a light amber color. Be patient and avoid burning. (approximately 8-10 minutes)
02
Step
5 mins
Slowly pour in the dark soy sauce, stirring constantly to incorporate it into the caramelized sugar. The mixture will bubble and seize up initially, but continue stirring until smooth. (approximately 3-5 minutes)
03
Step
3 mins
Add the water, star anise, curry leaves, ginger, and minced garlic. Increase the heat to medium and bring the mixture to a gentle boil. (approximately 2-3 minutes)
04
Step
15 mins
Reduce the heat to low and simmer gently, stirring occasionally, until the sugar is completely dissolved and the sauce has thickened slightly. (approximately 15 minutes)
05
Step
30 mins
Remove the saucepan from the heat and allow the sauce to cool completely. (approximately 30 minutes)
06
Step
5 mins
Strain the cooled sauce through a fine-mesh sieve to remove the solids (star anise, curry leaves, ginger, and garlic).
07
Step
0 mins
Pour the strained Kecap Manis into a clean, airtight bottle or jar. Store in the refrigerator for up to several months.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Conor Morissette
May 18, 2025Thank you for sharing this recipe! It's a game-changer in my kitchen.
Maude Bins
May 12, 2025This recipe is amazing! My homemade Kecap Manis is so much better than anything I've bought in stores.
Sandrine Hoeger
May 12, 2025I added a pinch of chili flakes for a little extra kick, and it was delicious!
Jackie Ernser
Apr 3, 2025I followed the recipe exactly, and it turned out perfectly. The flavor is incredible.
Perry Roberts
Mar 28, 2025So easy to make, and the result is fantastic. I'll never buy Kecap Manis again.