Kecap Manis
Kecap Manis, pronounced “KEH-chap mah-NEES”, is an Indonesian condiment that first came into being in the mid 19th century. It's a thickened, sweetened version of soy sauce. Its name comes from the Cantonese word koechiap, which means "sauce"; this is also the root word for the beloved American condiment, ketchup.
Our Kecap Manis is thick and syrupy; it's reminiscent of corn syrup, and walks a tightrope between sweet and savory flavors. We made our Kecap Manis as a sauce for our Vegetable Stir Fry with Poached Egg, but you could use it most places that soy sauce is called for. It would be great in a glaze or a marinade, or splashed over a bowl of noodles.
Prep Time: 5 min.
Cooking Time: 10 min.
Cooking Method: Stovetop
Category: Sauces, Asian, Condiments
Cuisine: Chinese
Ingredients:
- ½ Cup Liquid Aminos, or low sodium soy sauce
- ½ Cup Coconut Sugar
- ¼ tsp Ground Fennel
- ¼ tsp Ground Star Anise
- ¼ tsp Granulated Garlic
- 1 tsp Korean Chili Flakes
Instructions:
- In a saucepan, combine all ingredients and mix well. Bring to a boil, reduce heat and simmer mixture 10 minutes, or until reduced by half and has reached a fairly thick consistency.
- Serve over eggs, chicken, beef, pork, rice, or your favorite noodle bowl.
