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 making a dish that needs Kejap Manis and I think I will only need a few tablespoons. Purchasing one bottle from the grocery wouldn’t be a smart thing to do. What could be more practical than making your own? Of course, that’s assuming you guys don’t have Kejap Manis available in your pantry. That would be so great if you do and if you could kindly send me some so I can try the authentic one, that would be fantastic. LOL! I’m just kidding. You probably don’t. So let’s just go with the substitute..
- ¼ cup soy sauce
- ¼ cup molasses/ brown sugar
- star anise {optional}
- Boil the mixture until sugar dissolves.
- If you are putting star anise, put one and then simmer for a few seconds.
Easy right? There are only two ingredients if you’re not fond of star anise or it’s not readily available. Just in case you are wondering, I used molasses. I still have half a bottle of it in the fridge and molasses gives such a great flavor.
Crossing my fingers on the tofu dish tomorrow…
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