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Kecap Manis Indonesian Soy Sauce Recipe
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Japanese soy sauce||1 Cup (16 tbs)|
|Dark molasses||7 Tablespoon|
|Grated fresh ginger||1 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1456 Calories from Fat 6
% Daily Value*
Total Fat 0.67 g1%
Saturated Fat 0.07 g0.36%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 14439.5 mg601.6%
Total Carbohydrates 349 g116.2%
Dietary Fiber 3.9 g15.4%
Sugars 297.8 g
Protein 17 g33.9%
Vitamin A 0.1% Vitamin C 2.2%
Calcium 100.6% Iron 125%
*Based on a 2000 Calorie diet
Bring to simmer over medium heat, stirring just until sugar dissolves.
Increase heat to high and continue cooking until syrup reaches 200°F on candy thermometer, about 5 minutes.
Reduce heat to low, stir in remaining ingredients and simmer 3 minutes.
Kecap Manis will keep 2 to 3 months tightly covered and refrigerated.