How to Make Indonesian kecap manis sauce

• In a saucepan, combine the palm sugar/molasses, water, soy sauce, minced garlic, salt, and black pepper.
• Place the saucepan over medium heat and stir well to dissolve the palm sugar/molasses completely.
• Bring the mixture to a boil and then reduce the heat to low.
• Simmer the sauce for about 15-20 minutes, stirring occasionally, until it thickens and reduces to a syrupy consistency.
• Remove the sauce from the heat and let it cool down to room temperature.
• Once cooled, transfer the kecap manis sauce to a sterilized bottle or jar for storage.

Kecap manis sauce is a versatile condiment in Indonesian cuisine. It is commonly used as a dipping sauce, marinade, or flavoring agent in various dishes. It pairs well with grilled meats, satay skewers, fried rice, noodles, and stir-fried vegetables.

Kecap manis sauce is a rich and sweet Indonesian sauce made from palm sugar/molasses. Its distinct flavor and thick consistency make it a popular condiment that adds a touch of sweetness to savory dishes. It is a staple ingredient in Indonesian cooking and can enhance the flavors of many different dishes.

Facts about the sauce:

1. Kecap manis is often referred to as “Indonesian sweet soy sauce” in English.
2. The sauce is a key component in Indonesian cuisine, used in traditional recipes passed down through generations.
3. It is similar to soy sauce but has a thicker consistency and a sweeter taste.
4. The word “kecap” is derived from the Chinese word “kicap,” which means soy sauce. This reflects the historical influence of Chinese culinary traditions in Indonesian cuisine.
5. Kecap manis is not only popular in Indonesia but has gained international recognition and is now available in many Asian grocery stores worldwide.