 A bottle of Indonesian kecap manis | |
| Alternative names | Kecap manis |
|---|---|
| Type | Cooking sauce and condiment |
| Place of origin | Indonesia |
| Region or state | Java |
| Created by | Indonesians |
| Main ingredients | Fermented soy sweetened with palm sugar molasses |
| Variations | Soy sauce, mild sweet soy sauce |
Sweet soy sauce (Indonesian: kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency, and a molasses-like flavor due to the generous addition of palm sugar or jaggery.[1] Kecap manis is widely used with satay. It is similar to, though finer in flavor than, Chinese Tianmian sauce (tianmianjiang).[1] It is by far the most popular type of soy sauce employed in Indonesian cuisine and accounts for an estimated 90 percent of the nation's total soy sauce production.[2]
- ^ a b William Shurtleff; Akiko Aoyagi (2011). History of Tempeh and Tempeh Products (1815-2011): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center. p. 618. ISBN 9781928914396. Retrieved 15 February 2016.
- ^ William Shurtleff; Akiko Aoyagi (2010). History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center. p. 537. ISBN 9781928914303. Retrieved 15 February 2016.
Kecap manis Indonesian cuisine.