You can purchase it but homemade kecap manis is easy and convenient.
One of the ingredients you’ll find in a lot of South East Asian recipes is kecap manis. If you aren’t familiar with this sweet soy sauce, it is one you will need to make many of the new recipes on my blog.
You can purchase kecap manis in bottles and every brand I have tried is very good. Using this easy, two ingredient recipe, you can make it at home.
Kecap manis will keep for months if not years in your fridge so why not give this sweet soy sauce a try?
What is kecap manis?
Kecap manis is a sweet and thick Indonesian soy sauce that is commonly used in Indonesian cuisine. It is sometimes referred to as “sweet soy sauce” in English and is also very popular in the cuisines of Malaysia, Singapore and other South East Asian countries.
Kecap manis is made from soy sauce and palm sugar though other sugars can be used with great results. If you don’t have palm sugar on hand, try a light brown sugar. You can add this sweet soy to many different sauces, marinades and you can also use it as a dipping sauce.
About this kecap manis recipe.
You will notice that this kecap manis sauce is exactly like most you find in bottles at Asian shops.
It has a dark brown colour and a rich, syrupy consistency. The sweetness comes from the ugar, which gives it a distinct caramel-like flavour. The savoury flavour comes from the light soys sauce.
It is worth noting that you can add additional spices to homemade kecap manis such as garlic, star anise and cloves which add to its flavour.
When making homemade kecap manis, however, I alway keep it simple and then add additional ingredients to the different recipes I use kecap manis in.
How do you use kecap manis?
Kecap manis is used as a condiment and flavouring agent in a wide variety of Indonesian dishes, including stir-fries, marinades, sauces, and soups. It adds a sweet, savoury, and slightly tangy flavour to dishes, as well as a glossy sheen.
It is particularly popular in dishes such as nasi goreng (Indonesian fried rice), mee goreng, (Indonesian fried noodles), chicken satay, and babi kecap (Pork belly marinated in kecap manis).
In addition to its use in Indonesian cuisine, you will also find kecap manis used in the cuisines of other Southeast Asian countries and is sometimes used as a condiment or ingredient in fusion dishes.
Is homemade kecap manis better than shop bought?
Not really. This kecap manis is more for convenience that making something better. It will save you a trip to the shop and also probably save you some money too.
With only two ingredients, it is a quick and great way to make kecap manis to use in different recipes.
How long will this sweet soy sauce keep in the fridge?
You can store kecap manis, like many other condiments, in your refrigerator for an extended period of time due to its high sugar and salt content. Both sugar and salt act as natural preservatives.
You should store your homemade kecap manis in the fridge to maintain its quality and prevent spoilage. When you store kecap manis properly in a sealed container it can typically last for several months to a year.
However, it’s essential that you check for signs of spoilage. You should look for changes in colour, texture, or odor before using it. This is especially so if you store it for an extended period.
Additionally, if you notice any signs of mold growth, unusual odor, or off-flavours, it’s best to discard the kecap manis to avoid any risks.
As with any food product, it’s always a good idea to use your judgment and follow proper food safety guidelines to ensure the quality and safety of the kecap manis.
How do you prepare this sweet soy sauce?
You only need sugar and soy sauce to make kecap manis. You ca, however add additional ingredients like garlic, cloves and star anise. Following is a breakdown of how you can quickly and easily prepare homemade kecap manis:
Preparation:
In a saucepan, combine the soy sauce, palm sugar, garlic cloves, and star anise (if using). Stir to combine. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the palm sugar.
Simmering:
Once the palm sugar has completely dissolved, you reduce the heat to low and let the mixture simmer gently for about 15-20 minutes. This allows the flavours to meld together and the sauce to thicken slightly.
To finish:
After simmering, remove the saucepan from the heat and let the kecap manis cool to room temperature. As it cools, it will also thicken some more which is fine.
Can you upscale or downscale this recipe?
Yes and it’s really easy. You always use equal amounts of sugar and soy sauce.
So to double the recipe, you need about two cups of sugar and two cups of soy sauce. Easy!
Step by step photographs.
There are only 2 ingredients, soy sauce and sugar. The sugar to soy sauce ratio is always equal amounts of both.
Pour the soy sauce and sugar into a saucepan and bring to a simmer over a medium heat.
The sugar will dissolve as it simmers in the pan. Continue simmering for about 10 to 15 minutes to thicken. At first the sauce will be thin but it will become thick and syrupy.
Be careful not to thicken the sauce too much or the sugar will burn and it will be too thick.
Pour the sauce into a bowl to cool.
The sauce will thicken and become more syrupy as it cools.
If you make this homemade kecap manis, you might like to try it in some of these recipes.
Babi Kecap
Mee Goreng
Nasi Goreng
Indonesian Chicken Satay
Indonesian Bakso
Ikan Bakar – Indonesian fried fish
Sambal Lala – Spicy Clams
Prep Time
2 minutes
Cook Time
20 minutes
Total Time
22 minutes
Ingredients
- 250ml (1 cup) soy sauce
- 250ml (1 cup) palm sugar, grated or light brown sugar
- 2 cloves garlic, smashed (optional)
- 1 star anise (optional)
- 3 cloves (optional)
Instructions
In a saucepan, combine the soy sauce, palm sugar, garlic cloves, and star anise (if using). Stir to combine.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the palm sugar.
Once the palm sugar has completely dissolved, reduce the heat to low and let the mixture simmer gently for about 15-20 minutes. This allows the flavours to meld together and the sauce to thicken slightly.
After simmering, remove the saucepan from the heat and let the kecap manis cool to room temperature. As it cools, it will also thicken some more which is fine.
Once cooled, strain the kecap manis to remove the garlic cloves, cloves and star anise (if using). You can strain it through a fine-mesh sieve or cheesecloth to remove any solids.
Transfer the kecap manis to a clean glass bottle or jar with a tight-fitting lid.
Store the homemade kecap manis in the refrigerator for up to several months. Shake well before using.
Homemade kecap manis may not be as thick or glossy as store-bought versions, but it will still have a delicious sweet and savory flavor that works well in Indonesian and other Asian dishes. Adjust the sweetness to your taste preference by adding more or less palm sugar. Enjoy your homemade kecap manis in stir-fries, marinades, sauces, and other recipes! The more you cook the kecap manis down to become more syrupy, the glossier it will be but be careful not to burn the sugar or it will taste aweful.
