Kecap Manis

Ingredients

1 cup brown sugar

1 cup soy sauce

1/2 cup water

2 slices galangal root, sliced in discs

1 whole star anise

Preparation

Heat sugar in a small saucepan over a medium-high flame. Stir until the sugar begins to clump together and then melt. Continue stirring until the sugar is completely melted, but do not allow it to burn.

Remove from heat and allow to cool slightly.

Carefully and slowly stir in rest of the ingredients.

Return the saucepan to medium heat, bring it to a boil and stir to dissolve the sugar and reduce the liquid to a syrupy consistency.

Strain, cool and store refrigerated.

Comments

Permalink danny6114
May 9, 2011

When you say 1 piece of star anise, do you mean a whole star, or, a portion thereof?

Permalink Sheri Wetherell
May 9, 2011

Hi Danny, Sorry for the confusion. It's one whole star anise. I edited the recipe to make it more clear. Cheers!

Permalink danny6114
May 9, 2011

I figured that's what you meant, but I didn't want to over power any flavors and have to redo the recipe. Waste not, want not!

Permalink danny6114
May 9, 2011

Oh! Thanks, by the way.

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About

Kecap Manis (pronounced KEH-chup mah-NEESE) is an ubiquitous ingredient in Indonesian, Malaysian, and Singaporean cooking. It's a sweet, thick soy sauce with a pronounced sweet flavor. Try it as a dipping sauce or to flavor marinades or fried rice.