HOMEMADE KECAP MANIS (INDONESIAN SWEET SOY SAUCE)
A homemade Indonesian Kecap Manis-sweet, syrupy, and thick soy sauce perfect to use for stir-fried dishes such as mie goreng! It's also perfect use as sauce-bases for tofu, vegetables, and pretty much anything! You can also use this as a dipping sauce. This stores well in the refrigerator and continues to thicken as it cools.
Provided by jeecauy
Categories Condiments Sauces
Time 15m
Number Of Ingredients 6
Steps:
- In a small saucepan over medium low heat, place all the ingredients and mix to combine.
- Cook for about 15 minutes, stirring occasionally, until the sugar has dissolved. If the sauce comes to a boil at any point, reduce the heat so that it remains at a low simmer.
- Turn off the heat. Remove or strain the star anise, ginger, and peppercorns. You can opt to remove the garlic too if you'd like. The sauce will continue to thicken as it cools.
- Leave the mixture to cool completely before storing in a jar and refrigerating. The sweet soy sauce will continue to thicken as it cools completely.
- Store in an air-tight container and refrigerate until ready to use. This can be stored for months!
Nutrition Facts : ServingSize 1 jar, Calories 1004 kcal, Carbohydrate 236 g, Protein 26 g, Fat 1 g, SaturatedFat 1 g, Sodium 13024 mg, Fiber 3 g, Sugar 218 g, UnsaturatedFat 2 g
KECAP MANIS (SWEET SOY SAUCE)
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
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 SWEET SOY SAUCE (KECAP MANIS)
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
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.
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- Place all ingredients in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring frequently, until the sugar is dissolved and sauce begins to thicken, 10-15 minutes. (Note: The sauce will continue to thicken as it cools so be careful not to over-cook it. But you can get an idea of its thickness by placing a place in the freezer for a few minutes and then spooning a little sauce onto it to see how thick it is when it cools.)
- Turn off the heat, cover and let cool completely with the spices, garlic and ginger still in it so they can continue to release their flavors. Once cool, discard the pieces, pour the sauce into an airtight jar and store in the fridge. It will keep for several weeks. Makes about 1 cup.
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- Heat enough oil in a frying pan for deep frying. Deep fry tempeh until golden brown, drain on wire rack/paper towel.
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- Soy Sauce. Soy sauce has been around since ancient times, but only recently did people start using it on their foods. In fact, soy sauce was originally made from fermented soybeans, which were ground into paste before being mixed with water.
- Hoisin sauce. Hoisin sauce is another good alternative because it contains similar ingredients to ketjap manis such as tamarind paste, vinegar, garlic, ginger, chili peppers, and starches.
- Oyster sauce. Oyster sauce is another great alternative to ketjap manis because it adds a similar depth of umami flavor while being much less expensive.
- Tamari sauce. Tamari sauce is another great alternative to ketjap mani because it tastes similar to it. The only difference between them is their thickness.
- Tianmian sauce. Tianmian sauce is another great alternative to ketjap mani because it is similar in thickness but not quite as sweet. The main difference between tianmian and other Chinese sauces like oyster sauce is that tianmian contains no wheat flour.
- Tamarind paste. Tamarind paste is made from sour, dark, sticky fruits that grow in pods on a tamarind (tamarind) plat or really a tree. It is used mainly in savory dishes and can in some cases be used instead of ketcap manis but adding some brown sugar to tatse.
- Shoyu Sauce. Shoyu is a type of Japanese sauce made from wheat and soy beans. It is similar to soy sauce but sweeter and less harsh. What does Kecap Manis taste like?
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