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 |
Sweet soy sauce (Indonesian: kecap manis; Indonesian pronunciation: [ˌket͡ʃap̚ ˈmanɪs]) 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. Kecap manis is widely used with satay. It is similar to, though finer in flavor than, Chinese Tianmian sauce (tianmianjiang). 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.