Ketjap Manis: Indonesian Sweet Soy Sauce

Learn to make Ketjap Manis, the Indonesian sweet soy sauce. Its flavor is more complex than just soy sauce with sugar, as it has flavorful aromatics added.

Sometimes for a quick snack, I'll have some steamed rice with ketjap manis, and some sambal! Delicious!

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AuthorToine
RatingDifficultyIntermediate
Prep Time5 minsCook Time40 minsTotal Time45 mins
CategoryCuisineCooking MethodTags,
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Yields6 Servings
Ketjap Manis
 125 ml Soy Sauce125ml ≈ 4½ fl oz of Soy Sauce
 125 g Palm Sugar (Gula Djawa) or light-brown sugar125g ≈ ⅝ cup of sugar
 2 Slices of galangal
 2 tsp lemon zest
 1 Slice of ginger
 1 Star Anise
 2 Garlic cloves
Nutrition Facts

Serving Size Tablespoon

Servings 6


Amount Per Serving
Calories 104
% Daily Value *
Total Fat 0.1g1%
Sodium 2279mg95%
Potassium 922mg27%
Total Carbohydrate 24.1g9%
Dietary Fiber .5g2%
Sugars 20.3g
Protein 1.8g4%

Calcium 1%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.

Preparing the Ingredients
1

Peel and smash your ginger.

2

Peel and smash your garlic.

3

Peel and smash your galangal

4

Zest your lemon (for me, one lemon yielded 2tsp of lemon zest)

5

Shave your palm sugar (if you have it. If you're using brown sugar, you can skip this step)

Making Ketjap Manis
6

Add the soy sauce and sugar to a saucepan, and warm it over medium-low heat, until the sugar is fully dissolved. Make sure you keep stirring the entire time.

7

Add the galangal, ginger, garlic, lemon zest, and star anise. Increase the heat slightly, and when it comes to a boil, move it over to the smallest burner over the smallest flame. Make sure you don't burn the sugar, as it will make the sauce bitter.

8

Let it simmer for 20-30 minutes, stirring occasionally until the sauce thickens to the consistency of maple syrup.

You can test this by running your finger over the back of the spoon you're using to stir, and if the line you draw doesn't fill in right away, you have reached the right consistency.

Note: pay attention, it's easy to burn, which will turn the sauce bitter.

9

let it cool, and store in a glass bottle in the fridge.

Eet Smakelijk!

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Ingredients

Ketjap Manis
 125 ml Soy Sauce125ml ≈ 4½ fl oz of Soy Sauce
 125 g Palm Sugar (Gula Djawa) or light-brown sugar125g ≈ ⅝ cup of sugar
 2 Slices of galangal
 2 tsp lemon zest
 1 Slice of ginger
 1 Star Anise
 2 Garlic cloves

Directions

Preparing the Ingredients
1

Peel and smash your ginger.

2

Peel and smash your garlic.

3

Peel and smash your galangal

4

Zest your lemon (for me, one lemon yielded 2tsp of lemon zest)

5

Shave your palm sugar (if you have it. If you're using brown sugar, you can skip this step)

Making Ketjap Manis
6

Add the soy sauce and sugar to a saucepan, and warm it over medium-low heat, until the sugar is fully dissolved. Make sure you keep stirring the entire time.

7

Add the galangal, ginger, garlic, lemon zest, and star anise. Increase the heat slightly, and when it comes to a boil, move it over to the smallest burner over the smallest flame. Make sure you don't burn the sugar, as it will make the sauce bitter.

8

Let it simmer for 20-30 minutes, stirring occasionally until the sauce thickens to the consistency of maple syrup.

You can test this by running your finger over the back of the spoon you're using to stir, and if the line you draw doesn't fill in right away, you have reached the right consistency.

Note: pay attention, it's easy to burn, which will turn the sauce bitter.

9

let it cool, and store in a glass bottle in the fridge.

Ketjap Manis: Indonesian Sweet Soy Sauce

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