Kecap Manis

Kecap Manis

A thick, dark Indonesian sweet soy sauce simmered with palm sugar and warm spices.

Total 40 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat

Kecap manis is the syrupy, molasses-dark condiment that underpins Indonesian dishes like nasi goreng and satay marinades. Simmering soy sauce with palm sugar, garlic, and spices like star anise and galangal thickens it into a glossy glaze that balances salty, sweet, and faintly smoky notes. Keep a jar on hand for stir-fries, marinades, or drizzling over grilled meats.

Ingredients

  • 2 cups dark soy sauce
  • 1 1/2 cups palm sugar, finely chopped or grated
  • 1/4 cup water
  • 3 cloves garlic, smashed
  • 1 star anise pod
  • 1 bay leaf
  • 1 teaspoon ground coriander
  • 1 slice galangal or fresh ginger, smashed

Method

  1. Combine the dark soy sauce, palm sugar, and water in a 6-quart saucepan over medium heat.

  2. Add the smashed garlic, star anise, bay leaf, ground coriander, and galangal or ginger to the saucepan.

  3. Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar completely.

  4. Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens into a syrupy consistency that coats the back of a spoon.

  5. Remove from heat and let cool slightly, about 10 minutes, then strain out the garlic, star anise, bay leaf, and galangal.

  6. Pour the strained sauce into a clean glass jar or bottle and let cool completely to room temperature before sealing.

  7. Store in the refrigerator for up to 2 months, shaking or stirring before use as the sauce may thicken further when cold.

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    Kecap Manis

    Kecap manis is the syrupy, molasses-dark condiment that underpins Indonesian dishes like nasi goreng and satay marinades. Simmering soy sauce with palm sugar, garlic, and spices like star anise and galangal thickens it into a glossy glaze that balances salty, sweet, and faintly smoky notes. Keep a jar on hand for stir-fries, marinades, or drizzling over grilled meats.

    40 min 16 oz 45 cal

    Ingredients

    • 2 cups dark soy sauce
    • 1 1/2 cups palm sugar, finely chopped or grated
    • 1/4 cup water
    • 3 cloves garlic, smashed
    • 1 star anise pod
    • 1 bay leaf
    • 1 teaspoon ground coriander
    • 1 slice galangal or fresh ginger, smashed

    Method

    1. 1

      Combine the dark soy sauce, palm sugar, and water in a 6-quart saucepan over medium heat.

    2. 2

      Add the smashed garlic, star anise, bay leaf, ground coriander, and galangal or ginger to the saucepan.

    3. 3

      Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar completely.

    4. 4

      Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens into a syrupy consistency that coats the back of a spoon.

    5. 5

      Remove from heat and let cool slightly, about 10 minutes, then strain out the garlic, star anise, bay leaf, and galangal.

    6. 6

      Pour the strained sauce into a clean glass jar or bottle and let cool completely to room temperature before sealing.

    7. 7

      Store in the refrigerator for up to 2 months, shaking or stirring before use as the sauce may thicken further when cold.