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
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 [[shallot]]View the Source Reader Challenges (0)
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