Indonesian Soy Sauce Kecap Manis Sedang Food

INDONESIAN SWEET SOY SAUCE (KECAP MANIS)

Indonesian Sweet Soy Sauce (Kecap Manis) image

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. From EatingWell magazine, July/August 1997 and posted for ZWT6.

Provided by kitty.rock

Categories Sauces

Time 30m

Yield 1 1/3 cups

Number Of Ingredients 5

Ingredients

1 1/4 cups sugar
1/2 cup water
1 (10 ounce) jar reduced sodium soy sauce (about 1 1/3 cups)
1 star anise, pod
1 garlic clove, crushed

Steps:

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.

KECAP MANIS (SWEET SOY SAUCE)

Kecap Manis (Sweet Soy Sauce) image

This came from "The Indonesian Kitchen". It is easy and tastes better than the store bought as my daughter says. This can be used in recipes or as a dipping sauce all on it's own.

Provided by Paka1931

Categories Sauces

Time 35m

Yield 2 3/4 cups

Number Of Ingredients 6

Ingredients

2 1/2 cups brown sugar
2 3/4 cups dark soy sauce
3 cloves garlic, mashed
1/2 teaspoon star anise pods
2 slices fresh ginger
1/2 cup water

Steps:

Carmelize the sugar in saucepan over low heat, stirring frequently.
When the sugar has melted, add the remaining ingredients.
Bring to a boil, stirring constantly until the sugar has completely dissolved.
Lower heat and cook for 10 minutes more.
Removed from heat and allow to cool.
Pour into a bottle and store in the fridge.
This can be stored for several months.
I do not strain it as the flavor improves with time.

Nutrition Facts : Calories 942.4, Fat 0.3, Sodium 16467.5, Carbohydrate 213.9, Fiber 2.5, Sugar 199.1, Protein 31.4

INDONESIAN SOY SAUCE (KECAP MANIS SEDANG)

Indonesian Soy Sauce (Kecap Manis Sedang) image

Indo food supplies are hard to find at US grocers. Here is a recipe to make your own Indonesian soy sauce using common ingredients from US stores. Indo soy is what makes or breaks an Indo recipe, so make a bunch to keep on hand! Use a 2:3 ratio of the soy to water, using equal amounts of sugar and soy sauce. Always use tons of bay leaves (laurel leaves). It is one of the key subtle flavors of Indo soy and other recipes. Traditionally, palm sugar is used in Indonesia, but American brown sugar is a close substitution. Store in the fridge for up to 3 months. Do not freeze.

Provided by Spy Glass

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 35m

Yield 12

Number Of Ingredients 4

Ingredients

⅔ cup soy sauce
1 cup water
⅔ cup brown sugar
8 bay leaves

Steps:

Stir the water, soy sauce, and sugar together in a saucepan; add the bay leaves and bring to a boil. Reduce heat to medium-low; simmer until thickened, about 30 minutes.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 13.1 g, Fiber 0.1 g, Protein 0.9 g, Sodium 805.7 mg, Sugar 12.1 g

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