Kecap Manis Recipe

Ingredients

• 250ml (1 cup) soy sauce
• 250ml (1 cup) palm sugar, grated or light brown sugar
• 2 cloves garlic, smashed (optional)
• 1 star anise (optional)
• 3 cloves (optional)

Steps

1. In a saucepan, combine the soy sauce, palm sugar, garlic cloves, and star anise (if using). Stir to combine. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the palm sugar. Once the palm sugar has completely dissolved, reduce the heat to low and let the mixture simmer gently for about 15-20 minutes. This allows the flavours to meld together and the sauce to thicken slightly. After simmering, remove the saucepan from the heat and let the kecap manis cool to room temperature. As it cools, it will also thicken some more which is fine. Once cooled, strain the kecap manis to remove the garlic cloves, cloves and star anise (if using). You can strain it through a fine-mesh sieve or cheesecloth to remove any solids. Transfer the kecap manis to a clean glass bottle or jar with a tight-fitting lid. Store the homemade kecap manis in the refrigerator for up to several months. Shake well before using. Homemade kecap manis may not be as thick or glossy as store-bought versions, but it will still have a delicious sweet and savory flavor that works well in Indonesian and other Asian dishes. Adjust the sweetness to your taste preference by adding more or less palm sugar. Enjoy your homemade kecap manis in stir-fries, marinades, sauces, and other recipes! The more you cook the kecap manis down to become more syrupy, the glossier it will be but be careful not to burn the sugar or it will taste aweful.