Indonesian Sweet Soy Sauce (Kecap Manis)

Indonesian Sweet Soy Sauce (Kecap Manis)

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From: EatingWell Magazine July/August 1997

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.

Ingredients 21 servings

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Original recipe yields 21 servings
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  • 1 1/4 cups sugar
  • 1/2 cup water
  • 1 10-ounce bottle reduced-sodium soy sauce, (1 1/3 cups)
  • 1 star anise pod
  • 1 clove garlic, crushed


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  1. Half-fill a large bowl with water and ice cubes and set it beside the stove.
  2. 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.
  3. 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 information

  • Serving size: 1 tablespoon
  • Per serving: 55 calories; 0 g fat(0 g sat); 0 g fiber; 13 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 12 g sugars; 0 IU vitamin A; 0 mg vitamin C; 3 mg calcium; 0 mg iron; 542 mg sodium; 30 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

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