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Kecap Manis Indonesian Soy Sauce

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  Firmly packed brown sugar 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Japanese soy sauce 1 Cup (16 tbs)
  Dark molasses 7 Tablespoon
  Grated fresh ginger 1 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon

Combine sugar and water in 2-quart saucepan.
Bring to simmer over medium heat, stirring just until sugar dissolves.
Increase heat to high and continue cooking until syrup reaches 200°F on candy thermometer, about 5 minutes.
Reduce heat to low, stir in remaining ingredients and simmer 3 minutes.
Kecap Manis will keep 2 to 3 months tightly covered and refrigerated.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 73 Calories from Fat 0

% Daily Value*

Total Fat 0.03 g0.05%

Saturated Fat 0 g0.02%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 722 mg30.1%

Total Carbohydrates 17 g5.8%

Dietary Fiber 0.19 g0.77%

Sugars 14.9 g

Protein 0.85 g1.7%

Vitamin A 0.01% Vitamin C 0.11%

Calcium 5% Iron 6.3%

*Based on a 2000 Calorie diet

Kecap Manis Indonesian Soy Sauce Recipe