Ketjap Manis
"This is Indonesian soy sauce; slightly thicker and sweeter than regular soy sauce. If you cannot buy commercial Ketjap manis in your local market, you can follow this recipe. I use it in my "Barbecued Roast Beef" recipe, for a marinade base, and in spicy peanut sauce."
photo by KateL
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
3 cups of ketjap manis
ingredients
- 236.59 ml dark brown sugar, packed
- 236.59 ml water
- 236.59 ml soy sauce
- 103.53 ml dark molasses (treacle for my Aussie friends!)
- 4.92 ml grated fresh ginger
- 2.46 ml ground coriander
- 2.46 ml fresh ground black pepper
directions
- Combine sugar and water in 2 quart saucepan.
- Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
- Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
- Reduce heat to low.
- Stir in remaining ingredients and simmer 3 minutes.
- This will keep 2-3 months tightly covered in the refrigerator.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Hi, I'm Indonesian. In my opinion, I will only use soy sauce and brown suggar for making kecap manis. Each one part, for example 1/2 cup soy sauce and 1/2 cup brown sugar. That would be enough. If you make it too complecated like this, I'm afraid it won't taste authentic Indonesian kecap manis.
-
I love my ketjap but moved to a country where it is basically unavailable (except for over expensive and far-away expat-import shops). This recipe was my saviour. It tastes very good and very similar and the ingredients list is very simple. Thanks a lot!! -
Easy and handy. I made one third the recipe and it worked out great for the recipe I made.
-
My uncle was Indonesian and he always cooked bami for me. I have too hard of a time in recent yrs finding the kejup. I started using equal parts soy and dark molasses or sorghum. But this recipe sounds good so I'm going to try it. -
I made 1/3 the recipe (1 cup) for my Asian cooking. Used in Recipe #425277 and enjoyed the sweet-salty taste. I will be storing in the fridge to use in Bourbon Chicken also. I love that I can "make" the condiments to keep on hand. Made in memory of Silent Cricket.
see 14 more reviews
RECIPE SUBMITTED BY
SilentCricket
Highlands Ranch, CO
(As many of you know Silent Cricket passed away on Feb. 29. Since she loved Recipezaar so much and so many on Recipezaar have shown their love for her, and have enjoyed her recipes, her personal information will remain here indefinitely just as she wrote it. Her lines at the end of this section sound somewhat prophetic as the last chapter of her earthly existence has been written.)
Well, the time has come for me to change my users' name. After being, "OzCoMartha" because of having lived for three years in Australia and then moving to Colorado, I have decided to "turn over a new leaf." I chose this name because many moons ago I used to be able to "chirp" like a cricket and the "silent" refers to the present time when I'm taking a break...But, perhaps after a season, however long I decide that needs to be, I may be back and then I will fill in more details about myself...
