Kecap manis is a thick, dark and sweet soy sauce, and it is the backbone of Indonesian cooking. The name simply means "sweet soy sauce" in Indonesian, and you will hardly find a kitchen in Indonesia without a bottle.
How is it made?
Kecap manis is made from fermented soybeans, just like regular soy sauce, but it is sweetened with a lot of sugar. Traditionally palm sugar is used, which gives it its typical sweetness and syrupy texture.
How is it different from regular soy sauce?
Regular soy sauce is salty and thin, while kecap manis is sweet, thick and almost caramel-like. That is why you cannot simply swap one for the other in a recipe. The salty version is called kecap asin in Indonesian, and the two are often used together: kecap asin for saltiness, kecap manis for sweetness and colour.
What can you use it for?
- Marinade for chicken, beef or tofu before frying or grilling
- Flavour and colour in stir-fries such as mie goreng and nasi goreng
- Dipping sauce, often mixed with a little sambal and lime
- Glaze for satay skewers just before serving
Good to know
Kecap manis contains soy and wheat. ABC Kecap Manis also contains sulphite. Always check the ingredient list on the product page. Once opened, the bottle keeps for a long time, but follow the advice on the label.
Want to try it yourself? Start with our mie goreng recipe, ready in 10 minutes. You will find ABC Kecap Manis in two sizes in the shop.
