📝 About This Recipe
Kecap Manis is the soul of Indonesian cuisine, a thick, syrupy condiment that balances deep saltiness with the complex, molasses-like sweetness of palm sugar. Unlike standard soy sauce, this fermented treasure is infused with aromatic botanicals like lemongrass, galangal, and star anise, creating a multifaceted umami profile. Making it from scratch allows you to achieve a luxurious, obsidian-glossy texture and a depth of flavor that store-bought versions simply cannot match.
🥗 Ingredients
The Liquid Base
- 1 1/2 cups Soy Sauce (high-quality naturally brewed, or Tamari for gluten-free)
- 1/2 cup Water (filtered)
The Sweetener
- 1 1/2 cups Gula Melaka or Coconut Sugar (tightly packed and finely chopped)
- 1/2 cup Dark Brown Sugar (adds deep molasses notes)
Aromatics & Spices
- 2 stalks Lemongrass (bruised and tied in a knot)
- 2 inch piece Galangal (sliced into thin rounds)
- 3 whole Star Anise
- 1 3-inch piece Cinnamon Stick
- 4 whole Cloves
- 1 teaspoon Coriander Seeds (lightly toasted and crushed)
- 4 leaves Makrut Lime Leaves (torn to release oils)
- 3 cloves Garlic (smashed)
- 1 inch piece Ginger (sliced)
👨🍳 Instructions
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1
Prepare your aromatics by bruising the lemongrass stalks with the back of a knife and slicing the galangal and ginger into thin coins to maximize surface area.
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2
In a heavy-bottomed medium saucepan, combine the soy sauce, water, chopped palm sugar, and brown sugar.
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3
Place the saucepan over medium heat, stirring constantly until the sugars have completely dissolved into the liquid.
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4
Add the lemongrass, galangal, ginger, garlic, star anise, cinnamon stick, cloves, and crushed coriander seeds to the pot.
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5
Bring the mixture to a gentle boil, then immediately reduce the heat to low. You want a very soft, consistent simmer.
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6
Add the torn makrut lime leaves during the last 20 minutes of simmering to preserve their bright, citrusy aroma.
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7
Simmer the sauce uncovered for 40 to 50 minutes. Stir occasionally to ensure the sugars don't scorch at the bottom of the pan.
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8
Watch for the 'syrup stage': the liquid should reduce by about one-third and coat the back of a spoon. Note that it will thicken significantly as it cools.
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9
Perform a 'drip test' by placing a small amount on a cold plate; if it holds its shape and moves slowly when tilted, it is ready.
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10
Remove the pan from the heat and let the sauce steep with the aromatics for another 15 minutes to deepen the infusion.
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11
Strain the mixture through a fine-mesh sieve into a heat-proof glass jar or bowl, discarding the solid aromatics.
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12
Allow the Kecap Manis to cool completely at room temperature before sealing the jar.
💡 Chef's Tips
Always use authentic Gula Melaka (palm sugar) if possible, as it provides a smoky, butterscotch depth that white sugar lacks. Be careful not to over-reduce the sauce; if it becomes too thick like hard candy once cooled, simply whisk in a tablespoon of hot water at a time to reach the desired consistency. To prevent the sauce from boiling over (which happens easily due to the sugar content), use a pot that is at least twice as deep as the liquid level. If you prefer a spicier kick, add two bruised bird's eye chilies to the simmering liquid. Store in a sterilized glass jar in the refrigerator for up to 3 months; the flavors will continue to mellow and meld over time.
🍽️ Serving Suggestions
Drizzle generously over Nasi Goreng (Indonesian Fried Rice) for that signature dark, caramelized finish. Use as a marinade for Sate Ayam (Chicken Satay) paired with a spicy peanut sauce. Mix with minced chili and lime juice to create a vibrant dipping sauce for fried tofu or tempeh. Swirl into a bowl of hot Congee or stir-fried noodles for an instant umami boost. Pairs beautifully with a crisp, cold Indonesian lager or a refreshing iced Lemongrass tea.