This Indonesian version of soy sauce is thicker, sweeter and more complex than what you're used to. Try sautéeing green beans with ginger and a dash of kecap manis.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1997


Recipe Summary

8 hrs


Ingredient Checklist


Instructions Checklist
  • Half-fill a large bowl with water and ice cubes and set it beside the stove.

  • Combine sugar and water in a heavy 3-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Once it starts boiling, cook without stirring until syrup turns amber, 5 to 10 minutes. Immediately set saucepan in ice water for about 30 seconds.

  • Add soy sauce, star anise and garlic to cooled caramel. Return pan to medium-high heat and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 10 minutes. Remove from heat and let cool completely. Discard garlic. Transfer to a jar (sterilized if keeping longer than 1 week) and let mellow overnight in the refrigerator before using.


Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 6 months.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

55 calories; protein 0.8g 2% DV; carbohydrates 13.4g 4% DV; exchange other carbs 1; dietary fiber 0.1g 1% DV; sugars 12g; fatg; saturated fatg; cholesterolmg; vitamin a iuIU; vitamin cmg; folatemcg; calcium 3mg; iron 0.3mg 2% DV; magnesium 5.6mg 2% DV; potassium 29.5mg 1% DV; sodium 542mg 22% DV; thiaminmg 1% DV.