Kecap Manis Sweet Soy Sauce Food
KECAP MANIS (SWEET SOY SAUCE)
I got this recipe while in Indonesia. Some ingredients may be substituted.
Provided by Rocky
Categories World Cuisine Recipes Asian Indonesian
Time 2h25m
Yield 30
Number Of Ingredients 7
Steps:
- Heat sugar in a heavy saucepan over medium-low heat until sugar becomes lightly brown. Slowly stir in soy sauce. Once the sugar and soy sauce are combined, stir in the water, star anise, curry leaves, ginger, and garlic. Increase heat and bring to a boil. Simmer until the sugar is dissolved, about 15 minutes. Remove from heat and cool. Strain sauce and pour into a lidded bottle or jar. Store in the refrigerator.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 16.9 g, Sodium 1441.7 mg, Sugar 16.7 g
KETJAP MANIS
This is Indonesian soy sauce; slightly thicker and sweeter than regular soy sauce. If you cannot buy commercial Ketjap manis in your local market, you can follow this recipe. I use it in my "Barbecued Roast Beef" recipe, for a marinade base, and in spicy peanut sauce.
Provided by SilentCricket
Categories Sauces
Time 25m
Yield 3 cups of ketjap manis
Number Of Ingredients 7
Steps:
- Combine sugar and water in 2 quart saucepan.
- Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
- Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
- Reduce heat to low.
- Stir in remaining ingredients and simmer 3 minutes.
- This will keep 2-3 months tightly covered in the refrigerator.
Nutrition Facts : Calories 474, Fat 0.2, Sodium 5403, Carbohydrate 112.7, Fiber 1, Sugar 98.7, Protein 10.3
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.
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
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