Kecap Manis (Sweet Soy Sauce)

Kecap Manis (Sweet Soy Sauce)

Rocky 2

"I got this recipe while in Indonesia. Some ingredients may be substituted."
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2 h 25 m servings 65 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 65 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1442 mg
  • 58%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat sugar in a heavy saucepan over medium-low heat until sugar becomes lightly brown. Slowly stir in soy sauce. Once the sugar and soy sauce are combined, stir in the water, star anise, curry leaves, ginger, and garlic. Increase heat and bring to a boil. Simmer until the sugar is dissolved, about 15 minutes. Remove from heat and cool. Strain sauce and pour into a lidded bottle or jar. Store in the refrigerator.



**Updated review with changes. I have made this recipe twice, first time as written, second time using brown sugar and *not* browning prior to adding the remainder of the ingredients. I found ...

The browning of the sugar at the beginning was a bit annoying and I quit before it was done. Don't know what the issue was, but it's possible it was the "soft" sugar I was using (it's what's mos...

I used gluten free soy sauce (tamari) and I thought it tasted delicious! Question: does anyone know how long this will keep in the fridge??

Disgustingly salty. HAd to add 50% water by volume and the salt was still too much.

this was a life saver in an Indonesian dish. I had no curry leaves so I had to use powder. When I find the fresh leaves I am sure it would be even better.