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Kecap — also spelled ketjap — Manis (pronounced KUH-chop mah-NEESE), is a thick, syrupy, soy sauce used in Indonesian, Malaysian, and Singaporean cuisine. It is made of palm sugar, salt, soy beans, garlic and star anise, and has the consistency of molasses or honey. It is also used as dipping sauce many dishes. I'll be.
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Homemade Kecap Manis Recipe. Kecap manis is a famous Indonesian sweet soy sauce that is used as a dipping sauce, flavoring, and marinade for many dishes. It has the combined taste of soy sauce and oyster sauce but the thick consistency of the latter. In Indonesia, this condiment is inexpensive and easy to find in shops.
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Get all your ingredients in a sauce pan. Give it a little get-to-know-each-other stir. Place the pan on the stove or induction and very slowly start simmering. Give it a gentle stir every minute until the total weight of the sauce has reduced to 220g. A reduction of 31% from its initial 320g combined tarting weight.
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Start with noodles. Kecap manis is the signature ingredient in mei goreng — stir fried noodles, tossed with cabbage, bean sprouts, strips of egg omelet, and sometimes chicken and prawns. You can see how kecap manis could easily dress a simple ramen dish, topped with chopped scallions and a fried egg, or could be tossed into soba noodles.
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Instructions. Place all ingredients in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring frequently, until the sugar is dissolved and sauce begins to thicken, 10-15 minutes. (Note: The sauce will continue to thicken as it cools so be careful not to over-cook it.
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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.
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There are only 2 ingredients, soy sauce and sugar. The sugar to soy sauce ratio is always equal amounts of both. Pour the soy sauce and sugar into a saucepan and bring to a simmer over a medium heat. The sugar will dissolve as it simmers in the pan. Continue simmering for about 10 to 15 minutes to thicken.
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Add chilli and garlic, stir for 10 seconds. Add onion, cook for 1 minute. Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised. Add rice, 2 tbsp kecap manis and shrimp paste, if using.
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Instructions. Place the soy sauce and brown sugar into a medium saucepan over medium-high heat. ½ cup soy sauce, ½ cup brown sugar. Bring to a boil, it will bubble up quite a bit, so stir as you go to avoid any sticking. Important: Remove from heat immediately if it starts to boil over, then reduce the heat slightly to avoid a repeat.
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It's believed that kecap manis was invented sometime in the mid-19th century. When Chinese migrants settled on Java, Indonesia's most populous island, they realized the local Javanese had a sweet tooth. So the Chinese added gula merah, or palm sugar (called gula jawa in Java), to soy sauce, and kecap manis was born.
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Kecap -- also spelled ketjap-- manis (pronounced KEH-chup mah-NEESE), is a thick, syrupy, soy sauce fundamental to the cuisine of Indonesia and, to a lesser extent, Malaysia and Singapore. Made of palm sugar, salt, soy beans, garlic and star anise, kecap manis has the consistency of molasses or honey, and an addictive salty-sweet taste.
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Kecap Manis is a viscous syrup that has a sweet and aromatic taste in addition to its molasses-like consistency. On the heat scale, Kecap Manis can reach up to 40K SV units. It is pretty mild in regards to the heat and is used more for its sweet soy sauce-like flavor profile. In essence, the syrup is more bittersweet if anything, and also.
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What is kecap manis? Kecap manis is a sweetened, spiced soy sauce from Indonesia. It has a thicker consistency than regular soy sauce - more akin to molasses or maple syrup - which makes it great in marinades, glazes, stir-fries and dressings, although it's also used as a condiment.
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Here's how it's done: Place all of the ingredients in a small saucepan on the stove over medium-high heat. Bring it up to a boil. Reduce the heat and leave it to simmer, stirring occasionally. You'll know the sauce is ready when the sugar has dissolved and it's begun to thicken.
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Combine and heat. Combine ingredients in a small saucepan and stir to dissolve the sugar while you bring the sauce to a low boil over medium-high heat. Reduce heat and simmer. Once you reach a boil, reduce heat and simmer until the liquid becomes syrupy (viscous), about 10-15 minutes. Stir.
