Indonesian Soy Sauce Kecap Manis Sedang Recipes
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)
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
INDONESIAN SOY SAUCE (KECAP MANIS SEDANG)
Indo food supplies are hard to find at US grocers. Here is a recipe to make your own Indonesian soy sauce using common ingredients from US stores. Indo soy is what makes or breaks an Indo recipe, so make a bunch to keep on hand! Use a 2:3 ratio of the soy to water, using equal amounts of sugar and soy sauce. Always use tons of bay leaves (laurel leaves). It is one of the key subtle flavors of Indo soy and other recipes. Traditionally, palm sugar is used in Indonesia, but American brown sugar is a close substitution. Store in the fridge for up to 3 months. Do not freeze.
Provided by Spy Glass
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Stir the water, soy sauce, and sugar together in a saucepan; add the bay leaves and bring to a boil. Reduce heat to medium-low; simmer until thickened, about 30 minutes.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 13.1 g, Fiber 0.1 g, Protein 0.9 g, Sodium 805.7 mg, Sugar 12.1 g
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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- 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.
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