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Place all ingredients in a small saucepan and bring to a boil. As we've already established, kecap manis is an essential component of some of Indonesia's most famous dishes. More sweet than salty, it's typically used alongside regular soy sauce, fish sauce, and/or salt for seasoning in traditional Indonesian cooking.
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The ingredients needed to make What is kecap manis (sweet soy sauce)?:
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Return pan to medium-high heat and bring to a simmer, stirring occasionally. Now, about this sweet soy sauce and why you have to have it! Kecap is a catch-all term for the five core fermented sauces of Indonesia, and manis is 'sweet'. So kecap manis translates to 'sweet sauce'.
Steps to make What is kecap manis (sweet soy sauce)?:
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That would explain why it is believed to be Indonesia's most popular 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. Kecap manis is widely used with satay. It is similar to, though finer in flavor than, Chinese sweet bean sauce (tianmianjiang). If you mix this with liquid aminos (or plain soy sauce) – it balances out the sweet flavor and tastes absolutely delicious – nothing really needs to be added.
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