How To Make Kecap Manis

Updated: Sep 26, 2021

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Just like gula melaka syrup, quite a handful of you lovely people have been asking about Kecap Manis. It is a sweet soy sauce with a thicker consistency. It is vastly used in Indonesian cuisine, as a dipping sauce, a stir-fried dish or even as a marinade.


I believe you can purchase kecap manis in any Asian grocery. But if you can't get your hands on any kecap manis, then you come to the right place. This recipe is for you.



I added some spices for more flavors. You can skip the spices steps and just cook soy sauce with coconut palm sugar (aka gula melaka) and molasses into a thick syrup. It is very much like a teriyaki sauce. Let's get started with the recipe.


I served my kecap manis with some fried eggs, nori flakes, salt and shichimi togarashi.

 

Ingredients:

(Make 1 Cup)

  • Star Anise,1

  • Cloves, 2

  • Cubeb, 1/2 TSP

  • Garlic, 2 Cloves

  • Ginger, 1/2"

  • Soy Sauce, 127g

  • Gula Melaka Coarsely Chopped, 85g

  • Molasses, 1 TBSP

 

Equipment:

  • Sauce Pot

 

Directions:

  1. In a sauce pot over medium heat, add in star anise. cloves and cubeb.

  2. Toast until aromatic.

  3. Transfer into a pestle and mortar.

  4. Pound until the spices are coarsely ground.

  5. Transfer back into the sauce pot.

  6. Add garlic and ginger into the pestle and mortar.

  7. Pound until paste forms.

  8. Transfer into the sauce pot.

  9. Add in soy sauce, gula melaka and molasses.

  10. Turn the heat up to medium and stir to combine well.

  11. Continue stirring until the gula melaka has dissolved.

  12. Bring it up to a simmer.

  13. Continue simmer for 2 mins or until it coats the back of a spoon.

  14. Pass thru' a sieve over a bowl.

  15. Discard all residue.

  16. Set aside to cool down slightly.

  17. Transfer into a sterilized jar.

  18. It can be kept up to 1 month chilled in the fridge,


View from my apartment...


I know drizzling a sweet soy sauce over eggs sounds weird, but you needa give it a try...

 

Recipe Video:


 

This recipe is featured in my ECookbook:



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