Indonesian soy sauce

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Kecap Manis: According to Robin An authority on oriental cuisine and author of the photograph: "For now, I think I prefer the second, ABC-brand. And I do not like the third, Conimex."

In Indonesia, soy sauce is known as kecap (also ketjap or kicap), which is a catch-all term for fermented sauces, and cognate to the English word "ketchup". Five main varieties of Indonesian kecap exist:

Kecap asin

Salty soy sauce, which is very similar to Chinese light soy sauce, but usually somewhat thicker and has a stronger flavour; it can be replaced by light Chinese soy sauce in recipes.

Kecap manis

Kecap manis is a flavoured sweet soy sauce, which has a thick, almost syrupy consistency and a pronounced sweet, treacle-like flavour due to generous addition of palm sugar. In cooking, it may be replaced by molasses with a little vegetable stock stirred in. Recipe here

Kecap manis sedang

Medium sweet soy sauce, which has a less thick consistency and a more saline taste than Manis.

Kecap inggris

("English fermented sauce"), or saus inggris ("English sauce") is the Indonesian name for Worcestershire sauce.

Kecap Ikan

is Indonesian fish sauce.

See also

Find recipes that contain 'Indonesian soy sauce'


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