There’s a reason kecap manis is the most popular condiment in Indonesia: It’s not only delicious, it’s so incredibly versatile you’ll find yourself wanting to add it to nearly everything!
A meal in Indonesia is virtually incomplete without ketcap manis, the most popular condiment in the country!
It’s not only the most popular condiment, it’s the most widely used condiment in Indonesia. So much so that over 90% of soy sauce production in Indonesia goes towards making kecap manis.
Kecap manis is such a deliciously versatile sauce and will do wonders for a vast variety of Asian-inspired dishes!
WHAT IS KECAP MANIS?
Also known as ketjap manis, it’s a thick and dark molasses-like sauce with palm sugar and soy sauce as its base and with the addition of aromatic spices for flavor. The word manis means “sweet” in Malay/Indonesian and so the sauce is often referred to as “sweet soy sauce.”
The method for making it is much like a balsamic vinegar reduction wherein the ingredients are slowly simmered until the sauce naturally thickens into a syrupy consistency. Traditionally palm/coconut sugar is used which gives the sauce deep caramelly and butterscotch undertones.
Kecap manis has been popular in Indonesia for…well, for a very, very long time. Interestingly it is also quite popular in the Netherlands because of the influence of Dutch colonialism in Indonesia in from the late 16th century until 1945.
A VERY BRIEF HISTORY LESSON
I recently read an article discussing the history of kecap manis in Indonesia. Though most Indonesians today buy their kecap manis in bottles at the grocery store that wasn’t always so. In earlier days it wasn’t available in bottles produced by huge manufacturers. Instead local families built their livelihood on it and produced and sold it at the local markets. The city of Majalengka alone used to have 300 different local vendors who produced their own versions of kecap manis, each with their own distinct flavor variations.
But then Heinz and Unilever took over two of the brands, ABC and Bango, and local producers couldn’t compete with their advertising power. As a result many of family-run businesses who had been making kecap manis for generations were forced out of business. Another result is that the vast variety of kecap manis sauces dwindled down to a small handful of bottled brands, the unique local variations largely lost.
Well, we’re sticking with homemade kecap manis. Not only is it free of the junk ingredients and preservatives found in the bottled versions, it also tastes MUCH better! Plus it’s super easy to make so there really just is no excuse not to make your own.
With Indonesia’s past tradition of a vast variety of flavor variations, feel free to experiment with other flavors by adding ingredients like black peppercorns, chilies, coriander seeds, lemongrass and kaffir or curry lime leaves.
HOW DO I USE KECAP MANIS?
This is one deliciously versatile sauce!
It is a central ingredient in the national dish of Indonesia, nasi goreng (fried rice), as well as mie goreng (fried noodles). It’s also commonly used in satays.
Try adding it to Asian-style salad dressings, peanut sauces, drizzled over sandwiches, added to scrambled eggs, lightly brushed on grilled corn on the cob, grilled chicken, pork, beef, fish and seafood…the sky’s the limit!
Bottom line: Kecap Manis does wonders for rice and noodle dishes and is equally fantastic added to stir-fries or used in marinades, glazes, soups and barbecue sauces or used as a dipping sauce.
Let’s get started!
Place all ingredients in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring frequently, until the sugar is dissolved and sauce begins to thicken, 10-15 minutes.
Note: The sauce will continue to thicken as it cools so be careful not to over-cook it. But you can get an idea of its thickness by placing a place in the freezer for a few minutes and then spooning a little sauce onto it to see how thick it is when it cools.
Turn off the heat, cover and let cool completely with the spices, garlic and ginger still in it so they can continue to release their flavors.
Once cool, discard the pieces, pour the sauce into an airtight jar and store in the fridge. It will keep for several weeks.
Enjoy!
Kecap Manis (Indonesian Sweet Soy Sauce)
Ingredients
- 1 cup soy sauce (use a brand you know you like)
- 1 1/4 cup palm/coconut sugar or brown sugar
- (Note: Palm/coconut sugar has a rich caramel/butterscotch flavor whereas brown sugar yields a sweeter-tasting sauce, take your pick)
- 1 tablespoon molasses
- 3 cloves garlic, peeled and halved
- 2 inch piece fresh ginger, peeled and quartered
- 2 whole star anise
- 2 whole cloves
- (You can also experiment with adding ingredients like black peppercorns, chilies, coriander seeds, lemongrass, kaffir or curry lime leaves)
Instructions
- Place all ingredients in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring frequently, until the sugar is dissolved and sauce begins to thicken, 10-15 minutes. (Note: The sauce will continue to thicken as it cools so be careful not to over-cook it. But you can get an idea of its thickness by placing a place in the freezer for a few minutes and then spooning a little sauce onto it to see how thick it is when it cools.)
- Turn off the heat, cover and let cool completely with the spices, garlic and ginger still in it so they can continue to release their flavors. Once cool, discard the pieces, pour the sauce into an airtight jar and store in the fridge. It will keep for several weeks. Makes about 1 cup.
BE SURE TO TRY OUR OTHER AUTHENTIC ASIAN SAUCES!
Authentic Chinese Plum Sauce (Duck Sauce)
Authentic Chinese Hoisin Sauce
Authentic Chinese Black Bean Sauce
Best Homemade Sweet & Sour Sauce
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Adina says
Another beautiful sauce that you have created. I cannot find any molasses in Germany, do you think it would be ok to use Zuckerrübensirup instead? I use it for baking to replace molasses, but I am not sure how that will worked when making a savory sauce.
Kimberly @ The Daring Gourmet says
Thank you, Adina! :) Yes, Zuckerrübensirup is a perfect substitute. The molasses/Zuckerrübensirup adds an element of depth to the sauce.
Jen says
You are the queen of sauces! This looks so good!
Christina | Christina's Cucina says
That’s SO easy and sounds absolutely like my cup of tea (or sauce)! I’ve never heard of it, but I’ll definitely be giving this a try!
Ashley @ Wishes & Dishes says
I can think of so many yummy uses for this sauce! Love that action shot.
Kim Beaulieu says
This is amazing. I need to try this asap.
Catalina says
This sauce looks so delish with all those flavors!
Nutmeg Nanny says
I love making my own sauces! I will have to make this!
Erin | Dinners,Dishes and Dessert says
My son definitely love this!
Patricia @ Grab a Plate says
This sauce sounds so good! I can imagine using it on all sorts of dishes — yum!
Amanda says
I’ve never heard of this sauce, but it looks amazing!!!
Krista says
I am going to have to try this out soon!
Des says
This sauce wouldn’t last long around me.
Nathan Lombough says
I made this last week. I’ve made two stir-fries since and added some of this to it – absolutely outstanding flavor!
Kimberly @ The Daring Gourmet says
That’s awesome, Nathan, I’m so glad you liked it, thank you! I’m making Chinese Beef and Broccoli for dinner tomorrow and will be adding some of this to it as well :)
John Beauchamp says
This recipe is DELICIOUS! But, it is also very high in salt content – especially for someone who has to watch their salt intake. At the risk of asking a recipe destroying question, it there a low salt substitute for soy sauce or another ingredient to use in its place? Or could you cut the soy sauce by 1/2 and use another ingredient for the other 1/2 of liquid?
Kimberly @ The Daring Gourmet says
Hi John, yes, kecap manis is 100% soy sauce that is infused with spices so it’s definitely very salty. When you’re using it “in” other dishes though you’ll simply cut back on or omit any additional salt. Think of kecap manis as a salt substitute when using it in things like noodle and rice dishes, stir fries, etc. You can simply use less of it or you can also use a light/low sodium soy sauce.
Nick Mead says
Looks good this one, Kimberley. You are my No1 stop for all dishes. you’ve not let me down yet. Breezing through the ingredients, it it 1 and 1/4 of coconut sugar or just 1/4?
Kimberly @ The Daring Gourmet says
You’ve made my day, thanks Nick :) It’s 1 and 1/4 cups.
Nick Mead says
Magnificent! Used coconut sugar, new ingredient to me but the local Tesco store had it in (to my surprise)
Kimberly @ The Daring Gourmet says
Wonderful, Nick, I’m glad you found the ingredients and enjoyed the sauce, thank you! Our family is going on holiday to the UK in a few weeks and I’m looking really forward to going to Tesco again :) I lived in England for 7 years and going to the large new Tesco in the neighboring town was always a favorite pastime :)
Fran C says
Hi Kimberly,
this sauce looks great and I’d like to try it. Is the soy sauce the dark or light variety?
Thanks,
Fran
Kimberly @ The Daring Gourmet says
Hi Fran, you can use either but dark soy sauce is less salty than light (“light” not to be confused with low sodium) so that may influence your decision.
Fran says
Hi Kimberly,
I made a ¼ recipe of this sauce using light soy sauce, palm sugar and omitted the molasses and it is definitely way, way better than what I bought from the store. Since making it, I’ve bought two other brands for a party (I didn’t want to share my precious sauce with so many people) and they are nothing in comparison to yours. Nice delicious thick sauce! Many thanks!
Kimberly @ The Daring Gourmet says
Awesome! I’m so glad, especially in light of having compared it to several brands. Thank you for the feedback, Fran!
Patrick says
How long till the sauce expires? How to keep it much longer? Thanks!
Gajaba says
Thanks for this recipe. I make it without the molasses and star anise. Worked out pretty well. Finally made nasi goreng to restaurant taste but was way better.
Richard says
Do you start with dark or light soy sauce?
Kimberly @ The Daring Gourmet says
Hi Richard, you can use either. I personally use dark.