Indonesian Sweet Soy Sauce (Kecap Manis)

From EatingWell: 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.

Indonesian Sweet Soy Sauce (Kecap Manis) Recipe

Makes: About 1 1/3 cups

Active Time: 25 minutes

Total Time: 8 hours (includes chilling time )

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

Try this recipe with:

Asian Barbecue Sauce

Preparation

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.

Tips & Notes

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

Nutrition

Per tablespoon: 54 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 13 g carbohydrates; 1 g protein; 0 g fiber; 534 mg sodium; 29 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate

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