Kecap manis is a thick, sweetened soy sauce originating in Java, Indonesia, made by fermenting boiled soybeans and roasted grain into a paste before brewing it into a sauce and blending it with palm sugar, which can make up close to half the finished product. Compared to ordinary salty soy sauce, kecap manis has a much thicker, syrup-like consistency and a pronounced sweet, almost molasses-like flavor rather than a primarily salty one. It is an essential condiment across Indonesian cooking, used to season fried rice dishes such as nasi goreng, as a marinade base for grilled satay, and as the foundation of dipping sauces mixed with shallots and chilies.
Facts
Classification
AllergenCereals Containing Gluten 1 Connections
Carries Allergen
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
Used By
Source Babi kecap (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Indonesia, originated there.
Sources
1. Regulation (EU) No 1169/2011 Annex II, Substances or Products Causing Allergies or Intolerances
Annex II identity match by ingredient/standard-recipe composition
Babi kecap (Wikipedia)
Used By: Babi kecap, Infobox main_ingredient field: Pork and vegetables simmered in kecap manis (sweet soy sauce) spiced with garlic and shallotView the Source Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.