In my house, kecap manis, or Indonesian sweet soy sauce, is called "Opa sauce," in honor of my dad, my son’s opa. We call it that because my dad pours the thick, coffee-colored condiment over everything—fried fish (normal), steak (somewhat normal), and spaghetti (not so normal)—much to my mom’s chagrin.
My dad’s tastes in food are simple: He likes Asian food, and he likes it cooked by my mom. Any other dish can be fixed by drowning it in kecap manis. When my dad travels, he carries a miniature bottle of it, just like those airplane-sized Jim Beams and Johnnie Walkers, in his waist pouch, tucked in nice and snug next to his passport and wallet.
While I’m not quite as zealous in my use of kecap manis as my dad is, for me, and for Indonesians all across the globe, it’s an integral element of the food we grew up eating. Its unique flavor—part bittersweet caramel and part savory soy sauce—makes it as versatile as it is alluring: It’s both a necessary ingredient for many of the most famous dishes in Indonesian cuisine, and a wonderful complement to the flavors of any number of other cuisines from all around the world.
What Is Kecap Manis?
Kecap manis (also spelled the Dutch way, ketjap manis) is widely understood to be a local riff on Chinese soy sauce. In fact, the word kecap is derived from the Cantonese word koechiap, or "sauce," which is also the root word for the more-familiar-to-Americans ketchup.
Other kecap varieties include kecap asin (the Indonesian version of the salty soy sauce you probably have a bottle of in your fridge), kecap hitam (black or dark soy sauce), and kecap ikan (fish sauce). You can read more about soy sauces around the world here.
No one knows for sure when the original kecap—kecap asin, or "salty sauce"—was introduced to Indonesia. But printed materials dating back to the late 1600s describe the sauces saio ("shoyu") and catchup, both of which refer to soy sauce, being brought to the UK from the East Indies, now Indonesia.
It’s believed that kecap manis was invented sometime in the mid-19th century. When Chinese migrants settled on Java, Indonesia’s most populous island, they realized the local Javanese had a sweet tooth. So the Chinese added gula merah, or palm sugar (called gula jawa in Java), to soy sauce, and kecap manis was born.
It's since become a foundational element of Indonesian cuisine, and a huge industry unto itself: In his book History of Soybeans and Soyfoods in Southeast Asia, soy expert William Shurtleff reports that kecap manis accounted for 90% of the country's total soy sauce production as of 2010.
The kecap manis that’s available today is about 10 to 15% liquid soy sauce; a mixture of sugar and water makes up the rest, which accounts for its pronounced sweetness and syrupy consistency, and spices are sometimes included as well. The combination of sugar and soy sauce is responsible for kecap manis's opacity and deep black color, as opposed to soy sauce’s relative translucency and amber coloring. And the use of palm sugar specifically is key, furnishing smoky, savory undertones and caramel-like notes similar to those found in molasses, along with a richer color and unique aroma. Though many other Asian countries produce their own versions of sweet soy sauce made with white sugar, in my (completely unbiased) opinion, these qualities set kecap manis well above the rest.
How Kecap Manis Is Made
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__06__20190604-kecap-manis-variety-1500x1125-04e59330eb614cb99a7417968701b06a.jpg "All About <i>Kecap Manis</i>, Indonesia’s Sweet and Syrupy Soy Sauce (1)")
Many of the kecap manis producers in Indonesia today are second- and third-generation family businesses. Making it is done in two stages: brewing the soy sauce, followed by adding the sugar and other flavorings.
Soy sauce for kecap manis is produced in much the same way as traditionally made Chinese soy sauce and Japanese shoyu—namely, by using natural fermentation processes. Soybeans are cooked (and, afterwards, sometimes combined with roasted wheat); mixed with a mold culture of Aspergillus oryzae, or koji, called kapang in Indonesian; fermented in brine to build the sauce's deep-brown color and umami flavor compounds; and pressed to separate the solids from the liquid, leaving raw soy sauce behind.
Essential Indonesian Ingredients and How to Use Them
The soy sauce is then combined with melted palm sugar, and, depending on the producer, herbs and spices, such as lemongrass, galangal, star anise, and/or makrut lime leaves, are steeped in the mixture.
Although over 50 different brands of kecap manis are produced in Indonesia and the Netherlands, only two brands are readily available in the US: Cap Bango and ABC. Conimex, a Dutch brand, is sometimes sold at specialty Indonesian stores. The ABC brand is more common in Asian markets, but I always pick Cap Bango, if available, for its thicker consistency and sweeter, more full-bodied flavor.
How to Use Kecap Manis
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__06__20190604-nasi-goreng-fried-rice-vicky-wasik-7-1500x1125-de0761522b074b629dd87f1f654841a3.jpg "All About <i>Kecap Manis</i>, Indonesia’s Sweet and Syrupy Soy Sauce (2)")
As we've already established, kecap manis is an essential component of some of Indonesia’s most famous dishes. More sweet than salty, it’s typically used alongside regular soy sauce, fish sauce, and/or salt for seasoning in traditional Indonesian cooking. Many Indonesian families—diaspora included—keep two bottles on hand at all times, one in their kitchen for use as a seasoning during cooking, and one on the table to serve as an all-purpose condiment.
The inclusion of kecap manis is one of several key features that distinguish nasi goreng, or Indonesian fried rice, from its Chinese-style counterpart. Beyond simply satisfying my Javanese sweet tooth, kecap manis balances out the saltiness of the many savory ingredients that go into the dish—which include regular soy sauce or fish sauce, but also shrimp paste (terasi), chili paste and/or sliced chilies, chicken, shrimp, and, if I'm cooking, often the Chinese sausage called lapcheong.
Similarly, babi kecap, an Indonesian-Chinese version of hong shao rou, or red-cooked pork, and one of my favorite childhood comfort foods, is defined by the use of kecap manis. While hong shao rou is usually made with sugar, light and dark soy sauces, Chinese cooking wine, and spices like star anise and cinnamon, my mom’s babi kecap consists of braised pork belly flavored simply with kecap manis, soy sauce and/or salt, and white pepper, then served over white rice and jazzed up with fried shallots on top. (All of these are simple tweaks you could make to our recipe for Shanghainese Sticky Red-Cooked Pork Belly.)
The peanut sauce accompanying gado-gado—a salad of sorts, made up of fresh and blanched vegetables, including long beans, cabbage, bean sprouts, and more, mixed with elements such as fried tofu and hard-boiled eggs—has kecap manis mixed into it, for a salty-sweet flavor profile. My mom’s ever-popular chicken sate (satay) owes its deliciousness to a mixture of kecap manis, crushed peanuts, chopped garlic and shallots, and the juice and leaves of makrut limes, which she uses as both a marinade and a glaze. The sugar in the kecap manis helps to give the sate a pretty, burnished sheen through repeated bastings as the meat is charred over a charcoal flame.
Kecap manis is also added to soto ayam (chicken turmeric soup), in much the same way hoisin sauce is swirled into Vietnamese pho, and I like to float chopped bird chilies and shallots in a dish of kecap manis to serve as a dipping sauce for fried fish. And Indonesians everywhere will often simply drizzle it over a fried egg and rice.
But you don’t have to restrict your use of kecap manis to Asian dishes. I like to marinate steak with a mix of soy sauce, kecap manis, and black pepper, the sweetness of the kecap manis eliminating the need for brown sugar or honey to intensify the meaty flavor of the beef. As with sate, the sugar content also promotes browning, giving the steak a lovely burnished crust.
For the same reason, I'll use it to marinate beef and pork for stewing, patting the meat dry before browning it; if you like your stews and braises tinged with sweetness, you can also add a glug of kecap manis to the stew itself. (I usually pour it in after I've added tomato paste and Worcestershire sauce to the base of a beef stew recipe.) Sometimes I’ll simmer together kecap manis, a touch of sherry, and butter for a sauce to serve alongside steaks or roasts.
Whole sides of salmon or arctic char—preferably skin-on—can be salt-and-peppered, grilled, and glazed with a mixture of sweet (kecap manis), tart (lime or lemon juice), and spicy (cayenne or hot sauce) at the tail end of cooking. Or, skip the glaze and simply squeeze lime halves over the cooked fish, then serve with a mixture of kecap manis, garlic, cilantro, and more lime juice. The sweetness of kecap manis and the brightness of citrus play nicely together, producing a balanced flavor profile that’s not too cloying.
If you want to start building an appreciation for kecap manis, the simplicity of nasi goreng makes a great introduction. With that in mind, I've attached a basic recipe for the dish here. The use of terasi adds a big hit of umami that sets nasi goreng apart from Chinese-style fried rice, but if terasi proves hard to find, the uniquely sweet-savory profile of kecap manis will still make this version of fried rice exceptional.
Nasi Goreng (Indonesian Fried Rice) Recipe
FAQs
What is kecap manis used for? ›
Kecap manis is an essential sauce in the Indonesian pantry. It is used to add a pleasantly mild sweet and umami flavor in most popular Indonesian dishes, including nasi goreng, mie goreng, kwetiau goreng, ayam kecap (roasted chicken), babi kecap (braised pork), semur beef stew, and ketoprak.
How do you use kecap manis soy sauce? ›Use it in a stir fry, salad, as a marinade or a dipping sauce! One of our favourite ways to use it is for dipping with pandan chicken or spring rolls! It also keeps a long time in the fridge, as it's only sugar and soy sauce.
What is Ketjap Manis in English? ›WHAT IS KECAP MANIS? Also known as ketjap manis, it's a thick and dark molasses-like sauce with palm sugar and soy sauce as its base and with the addition of aromatic spices for flavor. The word manis means “sweet” in Malay/Indonesian and so the sauce is often referred to as “sweet soy sauce.”
What does kecap manis taste like? ›Kecap Manis does have a flavor profile quite similar to soy sauce and can be considered as a dark, sweet form of the latter. Where regular soy sauce is thin, watery, and extremely salty in flavor, Kecap Manis tends to be much thicker, glossier, and sweeter thanks to the addition of brown or palm sugar.
What is the meaning of kecap? ›a salty, fermented sauce made from soybeans, used esp. as a flavoring in E Asian cuisine.
What do you eat with kecap manis? ›As we've already established, kecap manis is an essential component of some of Indonesia's most famous dishes. More sweet than salty, it's typically used alongside regular soy sauce, fish sauce, and/or salt for seasoning in traditional Indonesian cooking.
What is the difference between soy sauce and kecap manis? ›what's the difference between soy sauce and kecap manis? The obvious difference is soy sauce (or light soy sauce) is salty and with a consistency of water; whereas kecap manis is sweeter (manis means sweet in Malay/Indonesian) and has the consistency resembling maple syrup.
What is sweet soy sauce used for? ›It works well in any sort of stir-fry situation, whether with rice noodles, ramen, udon, meat and vegetables, or even fried rice. The thickness of the sauce will help add texture and color to anything you toss it with. Life is simply better with sweet soy sauce.
How soy sauce is made step by step? ›Soy Sauce Manufacturing Process
Wheat is roasted and crushed. They are mixed and used for koji (malt) making. Salt is dissolved in water. Koji mold (Aspergillus oryzae or Aspergillus sojae) is added to the mixed soybeans and wheat, and then incubated for three days to make koji.
Used as a dipping sauce, on its own or mixed with sambal oelek and lime, kecap manis also adds flavoring to stews, soups and marinades. Stored in a dry cupboard or in the refrigerator, it will keep almost indefinitely, though it should be replaced after two years.
How do you pronounce ketjap manis? ›
KETJAP - HOW TO PRONOUNCE IT!? - YouTube
How do you pronounce kecap? ›Pronounced kuh-CHOP MAH-nees, it translates to "sweet sauce": "Kecap" is a catch-all term for the five essential Indonesian fermented sauces (and yes, it's related to kê-tsiap, the distant fermented-fish-sauce ancestor of our beloved ketchup), and "manis" means sweet (in this case, the source is palm sugar).
Do I need to refrigerate sweet soy sauce? ›There is nothing wrong with storing a sauce like soy sauce in the refrigerator instead of the cupboard. In fact, the sauce may keep its flavor longer, but refrigeration is not required.
What does soy sauce taste like? ›What Does It Taste Like? Soy sauce provides salt, sweet, umami (savory), and even a little bitter flavor. This balanced flavor profile makes it an excellent condiment. You predominantly detect the salt, sweet, and umami, which mask the final bitter note.
Is soy sauce unhealthy? ›High in sodium.
Just 1 tablespoon of soy sauce contains nearly 40% of the daily recommended 2,300 milligrams of sodium. Salt is an essential nutrient that our body needs to function. But too much of it can increase blood pressure and lead to heart disease and stroke.
ingredients. SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), HIGH FRUCTOSE CORN SYRUP, SUGAR, CORN SYRUP, WATER, SALT, MODIFIED CORN STARCH, MONOSODIUM GLUTAMATE, VINEGAR, CARAMEL COLOR, CITRIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE, XANTHAN GUM, LESS THAN 0.1% POTASSIUM SORBATE AND SODIUM BENZOATE AS PRESERVATIVES.
Is sweet soy sauce vegan? ›In theory, soy sauce is vegan, as it is only made up of soybeans, wheat, water and wheat which are all, of course, vegan-friendly. However, some manufacturers add ingredients that compromise soy sauce being vegan, using flavour enhancers which are derived from fish or meat.
Is Indonesian soy sauce gluten free? ›Description. Organic Ketjap Manis sweet soy sauce. This versatile, richly flavoured sweet soy style sauce is great to have on the table or for use as an ingredient for authentic Indonesian cooking. Suitable for vegetarians and vegans, and also gluten free.
What can you do with ketjap manis? ›It's perfect to use for stir-fried dishes such as Mie Goreng or Indonesian Fried Noodles! Kecap manis is really so versatile. You can also use it to season pretty much anything–such as vegetables, tofu, fried rice, and so much more! You can also use this as a dipping sauce for your favourite fried food.
Can you freeze kecap manis? ›Store extra in the refrigerator or freezer.
If you intend to keep the sauce for a longer period of time, store it in your freezer. When sealed and frozen, this kecap manis should last for up to six months.
Can you use kecap manis as a marinade? ›
Kecap Manis (Sweet Soy Sauce) is a popular Indonesian condiment you can use as a glaze, dressing, marinade, dipping sauce, and more. So sweet and aromatic, this 3-ingredient sauce is easy to make and a must-have in your fridge!
Which soy sauce is best for noodles? ›As a general rule, it's light soy for dipping (or for use in any recipe that simply calls for 'soy sauce'), dark soy or the even richer, molasses-like black soy to coat fried noodles, greens, or pork belly, and sweet soy for final drizzling on a staples like fried rice, or again, fried noodles (one can never have ...
What is another name for soy sauce? ›Shoyu is simply the name for the Japanese-style soy sauce, which can be light (usukuchi) or dark (koikuchi). Tamari is soy-sauce-like product that originated as a by-product of making miso.
How do I substitute kecap manis? ›Soy sauce with maple syrup
Mix one part soy sauce with one part maple syrup by volume. For example, take one tablespoon soy sauce and add one tablespoon maple syrup. Stir until well combined. Soy sauce and maple syrup make an excellent substitute for kecap manis.
Use and storage. Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping.
How long is sweet soy sauce good for? ›Unopened soy sauce can last indefinitely in your pantry. An opened bottle can retain its best quality in your kitchen for six months and can last up to two to three years when refrigerated.
What are the materials used to make soy sauce? ›THE RAW MATERIALS OF SOY SAUCE ARE SOYBEANS, WHEAT, AND SALT
The appealing and unique color, flavor, and fragrance of soy sauce are generated by the fusion of the soybeans, wheat, and salt that are the main raw materials.
- Meats. Soy sauce has a ton of flavor benefits to offer meat. ...
- Vegetables. ...
- Soups and Stews. ...
- Use It as a Salt Substitute. ...
- Turn It Into a Marinade. ...
- Mash It Into a Compound Butter. ...
- Add It to Gravy. ...
- Make a Savory Pasta Sauce With It.
what's the difference between soy sauce and kecap manis? The obvious difference is soy sauce (or light soy sauce) is salty and with a consistency of water; whereas kecap manis is sweeter (manis means sweet in Malay/Indonesian) and has the consistency resembling maple syrup.
Can you use ketjap manis instead of soy sauce? ›Instead, this sauce has an almost smoky undertone as well as hints of spice in it, as it is often brewed with the popular Asian spices such as cinnamon, black peppercorns, clove, star anise, coriander, garlic cloves etc. Hence, kecap manis cannot be used interchangeably with regular soy sauce (light soy sauce).
Is ketjap manis the same as hoisin sauce? ›
Ketcap manis vs hoisin suace- Sweet soy sauce called kecap manis is an Indonesian sauce that is sweeter than hoisin sauce. However you can substitute ketap manis for Hoison sauce, it will just be a little sweeter in taste.
Can you use kecap manis as a marinade? ›Kecap Manis (Sweet Soy Sauce) is a popular Indonesian condiment you can use as a glaze, dressing, marinade, dipping sauce, and more. So sweet and aromatic, this 3-ingredient sauce is easy to make and a must-have in your fridge!
What is sweet soy sauce used for? ›It works well in any sort of stir-fry situation, whether with rice noodles, ramen, udon, meat and vegetables, or even fried rice. The thickness of the sauce will help add texture and color to anything you toss it with. Life is simply better with sweet soy sauce.
How do you pronounce ketjap manis? ›KETJAP - HOW TO PRONOUNCE IT!? - YouTube
How do I substitute kecap manis? ›Soy sauce with maple syrup
Mix one part soy sauce with one part maple syrup by volume. For example, take one tablespoon soy sauce and add one tablespoon maple syrup. Stir until well combined. Soy sauce and maple syrup make an excellent substitute for kecap manis.
High in sodium.
Just 1 tablespoon of soy sauce contains nearly 40% of the daily recommended 2,300 milligrams of sodium. Salt is an essential nutrient that our body needs to function. But too much of it can increase blood pressure and lead to heart disease and stroke.
Soy Sauce Manufacturing Process
Wheat is roasted and crushed. They are mixed and used for koji (malt) making. Salt is dissolved in water. Koji mold (Aspergillus oryzae or Aspergillus sojae) is added to the mixed soybeans and wheat, and then incubated for three days to make koji.
Soy sauce and teriyaki sauce are different sauces and have different tastes. Soy sauce has a salty taste and can be used as a substitute for salt in dishes or simply used as a side dip. Teriyaki sauce usually has a sweet taste.
Can I use hoisin sauce instead of soy sauce? ›I generally substitute half soy sauce to hoisin. For example in a recipe using 3-4 tablespoons of hoisin sauce, I'd substitute 1-2 tablespoons soy sauce. Add more if needed after tasting. If you want some sweetness you could add some extra white or brown sugar or honey but I generally don't bother.
Can you use tamari instead of kecap manis? ›Both coconut aminos and fish sauce are soy-free and gluten-free (although, you should always check the label to be extra sure!), and they both work wonders as Kecap Manis alternatives. Tamari sauce is also a fantastic gluten-free alternative.
How do you pronounce kecap? ›
Pronounced kuh-CHOP MAH-nees, it translates to "sweet sauce": "Kecap" is a catch-all term for the five essential Indonesian fermented sauces (and yes, it's related to kê-tsiap, the distant fermented-fish-sauce ancestor of our beloved ketchup), and "manis" means sweet (in this case, the source is palm sugar).
How long is sweet soy sauce good for? ›Unopened soy sauce can last indefinitely in your pantry. An opened bottle can retain its best quality in your kitchen for six months and can last up to two to three years when refrigerated.
What can I add to soy sauce? ›Simply add some acid by way of citrus juice or vinegar and your choice of fresh herbs or spices. Fresh ginger and garlic are good.