Back صلصة الصويا الحلوة Arabic Kécap manis BEW سس سویا شیرین Persian Քաղցր սոյայի թանձրուկ Armenian Kecap manis ID Kecap manis Icelandic ケチャップマニス Japanese Kécap legi JV 케찹 마니스 Korean Kecap manis Tagalog
 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 |
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]
- ^ a b William 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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