Kecap Manis


1 cup soy sauce
1/2 cup water
2 slices galangal root, sliced in discs
1 whole star anise


Heat sugar in a small saucepan over a medium-high flame. Stir until the sugar begins to clump together and then melt. Continue stirring until the sugar is completely melted, but do not allow it to burn.
Remove from heat and allow to cool slightly.
Carefully and slowly stir in rest of the ingredients.
Return the saucepan to medium heat, bring it to a boil and stir to dissolve the sugar and reduce the liquid to a syrupy consistency.


danny6114's picture

When you say 1 piece of star anise, do you mean a whole star, or, a portion thereof?

Sheri Wetherell's picture

Hi Danny, Sorry for the confusion. It's one whole star anise. I edited the recipe to make it more clear. Cheers!

danny6114's picture

I figured that's what you meant, but I didn't want to over power any flavors and have to redo the recipe. Waste not, want not!

danny6114's picture

Oh! Thanks, by the way.


Kecap Manis (pronounced KEH-chup mah-NEESE) is an ubiquitous ingredient in Indonesian, Malaysian, and Singaporean cooking. It's a sweet, thick soy sauce with a pronounced sweet flavor. Try it as a dipping sauce or to flavor marinades or fried rice.


2.0 cups


Friday, May 6, 2011 - 12:33pm


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