Homemade Sweet Soy Sauce (Kecap Manis)
A thick, syrupy condiment for Indonesian cooking and glazing
Why This Recipe Works
Making your own kecap manis allows you to control the depth of flavor with fresh aromatics rather than relying on store-bought syrups. This thick, fragrant sauce is an essential pantry staple for glazing tofu or seasoning Indonesian classics like Nasi Goreng.
Instructions
Combine the soy sauce, brown sugar, star anise, garlic, ginger, and peppercorns in a saucepan over medium-low heat. Stir occasionally for about 15 minutes until the sugar dissolves and the liquid reduces into a thick, syrupy consistency—if it starts to bubble too vigorously, lower the heat to maintain a gentle simmer.
Remove the pan from the heat and strain out the garlic, star anise, ginger, and peppercorns using a slotted spoon or mesh sieve. Let the sauce cool completely at room temperature; it will continue to thicken significantly as it rests.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 1 month.
