There’s a good reason why Kecap Manis is Indonesia’s most popular condiment: not only is it delicious, it’s so incredibly versatile you’ll want to add it to almost everything!
No meal in Indonesia is complete without ketjap manis, the country’s most popular condiment!
It’s not just the most popular condiment, it’s also the most widely used condiment in Indonesia. In fact, over 90% of all soy sauce produced in Indonesia goes into making kecap manis.
What is kecap manis?
Also known as ketjap manis, this is a thick, dark, molasses-like sauce made from palm sugar and soy sauce, with aromatic spices added for extra flavor. The word manis means “sweet” in Malay/Indonesian, so it’s often called “sweet soy sauce.”
The method for making it is very similar to a balsamic vinegar reduction, where the ingredients are slowly simmered until the sauce thickens to a syrupy consistency.
Traditionally, palm or coconut sugar is used, which gives the sauce deep notes of caramel and toffee.
Kecap manis has been popular in Indonesia for… well, a very, very long time. Interestingly, it’s also hugely popular in the Netherlands due to Dutch colonial influence in Indonesia from the late 16th century until 1945.
A bit of history…
I recently read an article about the history of kecap manis in Indonesia. While most Indonesians today buy their kecap manis bottled at the store, that wasn’t always the case.
In the past, it wasn’t available in bottles from huge manufacturers. Instead, families made a living by producing it themselves and selling it at local markets.
The city of Majalengka alone once had 300 different local vendors, each making their own version of kecap manis with unique flavor twists.
But then Heinz and Unilever took over two of the brands, ABC and Bango, and local producers just couldn’t compete with their advertising power.
As a result, many family businesses that had been making kecap manis for generations were forced to close. Another effect is that the huge variety of kecap manis sauces has shrunk to just a handful of bottled brands, with most of the unique local variations lost.
Well, we’ll stick with homemade kecap manis. Not only is it free from unwanted additives and preservatives found in bottled versions, but it also tastes SO much better! Plus, it’s super easy to make, so there’s really no excuse not to make your own.
With Indonesia’s tradition of a wide range of flavors, feel free to experiment by adding ingredients like black peppercorns, chilies, coriander seeds, lemongrass, and kaffir lime, lime, or curry leaves.
How do you use kecap manis?
This sauce is wonderfully versatile!
It’s a key ingredient in Indonesia’s national dish, nasi goreng (fried rice), as well as mie goreng (fried noodles). It’s also commonly used in satays.
Try adding it to Asian-style salad dressings, peanut sauces, brush it lightly over grilled corn on the cob, grilled chicken, pork, beef, fish, and seafood… really, the only limit is your imagination!
In short: kecap manis works wonders in rice and noodle dishes and is just as fantastic in stir-fries or used in marinades, glazes, soups, barbecue sauces, or as a dipping sauce. If that’s not a dream condiment, I don’t know what is.
How do you make homemade kecap manis?
Put all the ingredients in a small saucepan and bring to a boil. Lower the heat to medium-low and simmer uncovered, stirring often, until the sugar dissolves and the sauce starts to thicken, about 10 to 15 minutes.
Note: The sauce will continue to thicken as it cools, so be careful not to overcook it.
Turn off the heat, cover, and let it cool completely with the spices, garlic, and ginger still in the sauce so they can keep releasing their flavors.
Once cooled, strain and discard the aromatics, pour the sauce into an airtight jar, and store it in the fridge. Homemade kecap manis will keep for several weeks.
Kecap manis ingredients
Star anise: Adds a distinctive and classic flavor to the sauce
Light soy sauce: Classic salty soy sauce you can now find in just about every supermarket. There’s really no excuse not to get some!
Ingredients
- 232 ml light soy sauce
- 275 g palm or coconut sugar (or brown sugar)
- 1 tablespoon molasses or honey
- 3 garlic cloves
- 1 knob of peeled ginger (2 cm)
- 2 star anise
- 2 cloves
Instructions
- Combine all ingredients in a saucepan and bring to a boil.
- Reduce heat to medium-low and simmer (uncovered) for 10-15 minutes.
- Turn off the heat, cover, and let cool, allowing the aromatics to infuse.
- Once cooled, strain out and discard the aromatics, then pour into an airtight jar.
