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Kecap manis (sweet soy sauce) is an essential condiment in Indonesian Delicacies. It's equally savoury and sweet, filled with umami flavour. Use this sweet soy sauce recipe to make your individual do-it-yourself kecap manis.
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Bring the sauce into a boil about medium-substantial heat, then change down to lower warmth and simmer for five to ten minutes, stirring normally.
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Palm sugar: Palm sugar or jaggery is the traditional Indonesian soy sauce sweetener. It's got a deep caramel flavour. If you buy your palm sugar in brick sort, you must grate it to start with.
Soy sauce for kecap manis is produced in Significantly the exact same way as traditionally manufactured Chinese soy sauce and Japanese shoyu—namely, by using all-natural fermentation procedures. Soybeans are cooked (and, afterwards, at times combined with roasted wheat); combined that has a click here mould society of
There are plenty of effortless substitutes for kecap manis. Several store-bought sweet and savoury fermented sauces (like hoisin sauce or tianmian sauce) can function in a very pinch. And many handmade substitutes encompass soy sauce in addition to a sweetener.
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The kecap manis that’s available today is about ten to 15% liquid soy sauce; a combination of sugar and h2o tends to make up the rest, which accounts for its pronounced sweetness and syrupy consistency, and spices are occasionally bundled as well. The mixture of sugar and soy sauce is to blame for kecap manis's opacity and deep black color, instead of soy sauce’s relative translucency and amber coloring.
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I don't recommend hoisin sauce as being a substitute for dim soy due to its garlic and spices (which dark soy sauce doesn't have) but these spices are what ensure it is an excellent substitute to kecap manis, and that is normally built with aromatics which include ginger and garlic and spices too.