Sweetened aromatic soy sauce, originating from Java, Indonesia
Sweet soy sauce
A bottle of Indonesian kecap manis
Alternative names
Kecap manis
Type
Cooking sauce and condiment
Place of origin
Indonesia
Region or state
Java
Created by
Indonesians
Main ingredients
Fermented soy sweetened with palm sugar molasses
Variations
Soy sauce, mild sweet soy sauce
Media: 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 than, Chinese Tianmian sauce (tianmianjiang).[1] It is by far the most popular type of soy sauce employed in Indonesian cuisine and accounts for an estimated 90 percent of the nation's total soy sauce production.[2]
^ abWilliam Shurtleff; Akiko Aoyagi (2011). History of Tempeh and Tempeh Products (1815-2011): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center. p. 618. ISBN 9781928914396. Retrieved 15 February 2016.
^William Shurtleff; Akiko Aoyagi (2010). History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center. p. 537. ISBN 9781928914303. Retrieved 15 February 2016. Kecap manis Indonesian cuisine.
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