Ketjap Manis

Ketjap manis is a sweet Indonesian soy sauce that is commonly used in Indonesian, Malaysian, and other Southeast Asian cuisines. The name”ketjap manis” comes from the Indonesian word for “sweet sauce” (kecap manis).
Ketjap manis is made by cooking soy sauce with palm sugar or brown sugar, different spices.  and molasses until it thickens and becomes syrupy. The sauce has a dark brown color and a sweet, slightly smoky flavor that is similar to molasses or caramel. It is often used as a marinade or dipping sauce for meat, seafood, or tofu, and is also used as a flavoring agent in stir-fries, stews, and other dishes.

Ingredients:

• 1 cup light soy sauce
  
• 1 1/4 cup brown sugar
• 1 tbsp molasses
• 3 cloves garlic, peeled and halved
• 2 inch piece fresh ginger, peeled and quartered
• 2 whole star anise
• 2 cloves
• 1 lemongrass stalk bruised
  
• 1 kaffir or curry lime leaves)

Preparation:

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Ketjap Manis

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Ketjap manis is a sweet Indonesian soy sauce that is commonly used in Indonesian, Malaysian, and other Southeast Asian cuisines. The name”ketjap manis” comes from the Indonesian word for “sweet sauce” (kecap manis). Ketjap manis is made by cooking soy sauce with palm sugar or brown sugar, different spices. and molasses until it thickens and becomes syrupy. The sauce has a dark brown color and a sweet, slightly smoky flavor that is similar to molasses or caramel. It is often used as a marinade or dipping sauce for meat, seafood, or tofu, and is also used as a flavoring agent in stir-fries, stews, and other dishes.

Cuisine: Indonesian

Ingredients

• 1 cup light soy sauce
• 1¼ cup brown sugar
• 1 tbsp molasses
• 3 cloves garlic, peeled and halved
• 2 inch piece fresh ginger, peeled and quartered
• 2 whole star anise
• 2 cloves
• 1 lemongrass stalk bruised
• 1 kaffir or curry lime leaves)

Instructions

1. In a small saucepan, combine all the ingredients and bring to a boil over high heat.
2. Reduce the heat to medium-low and let the mixture simmer uncovered, stirring frequently, for about 10 minutes or until the sugar is dissolved and the sauce begins to thicken.
3. Turn off the heat and let the sauce cool completely with the aromatics (garlic, ginger, lemongrass, and lime leaf) still in it. This will allow the flavors to continue to infuse.
4. Once cooled, remove the aromatics and discard them. Pour the sauce into a jar or bottle for storage.

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