Kecap manis is a thick, sweet Indonesian soy sauce, closer to a glaze than the thin salty soy sauce most UK kitchens know. It is sweetened with palm sugar during brewing, giving it a syrupy texture and deep caramel note.
It is central to Indonesian and Malaysian cooking, used in dishes like nasi goreng and satay marinades.
What it tastes like
Sweet first, with a savoury, molasses like depth behind it. It is much thicker than regular soy sauce, closer to the consistency of a syrup.
How it is used
What to use instead
Mix regular soy sauce with dark brown sugar or molasses, simmered briefly until it thickens slightly. It will not be identical, but it gets close for a quick swap.
Frequently asked questions
Is kecap manis the same as dark soy sauce?
No. Dark soy sauce is thicker and slightly sweeter than light soy sauce, but kecap manis is far sweeter and thicker still, closer to a syrup than a sauce.
Is kecap manis gluten free?
Most traditional brands are not, since they are brewed from wheat and soybeans. Check the label if this matters, since a few gluten free versions exist.
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- Kecap manis. A bottle for fried rice, noodles and marinades.
