Kecap (Soy Sauce)

Kecap (Soy Sauce)

The technique for brewing Kecap (Soy Sauce) from flour, soy beans and water was probably learned from Chinese merchants.

Kecap (Soy Sauce)

Kecap Asin

Kecap Asin is close match to the standard soy sauces you'll find in any Western supermarket. The higher quality brands are brewed rather than formulated and you can test this by shaking the bottle; if a foamy head forms then it was probably brewed.

Kecap Manis

Kecap Manis is the sweet, thick sauce that lends nasi goreng (fried rice) it's chocolate-brown color. Next to chili sauce it's probably the most common table condiment you'll find in an Indonesian warung. Indonesian brands of kecap manis can usually be found in well-stocked Asian markets. The more common sweet soy sauces from China have an altogether different flavor. Better to cook up a batch of your own.

Making Kecap Manis

Combine 1/2 cup of brown or palm sugar for every cup of regular soy sauce. Heat this in a sauce pan until the sugar has dissolved. Add a chopped clove of garlic. 1/4 teaspoon of star anise and several thin slices of laos root. Slimmer slightly for 15 minutes. The kecap will thicken as it cooks. Store in an airtight bottle.

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