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Ketjap Manis



Ketjap Manis is a thick, dark, rich condiment sauce made in Indonesia.

It is made from black soybeans, though it is also possible to use yellow soybeans. They are allowed to ferment, then mixed with garlic, palm sugar, and star anise.

The taste is mild, not hot.

It is used by almost everyone in Indonesia, regardless of class or religion, though some upper-class people may tend to use imported Japanese soy sauce instead.

Most Ketjap Manis is now produced in Indonesia in factories.

Cooking Tips

It can be used for dipping or as an ingredient in cooking.

Substitutes

Soy sauce and molasses or brown sugar, simmering or zapping in microwave just until all combined.



Storage Hints

Store in a cool, dry place.


Language Notes

"Ketjap" means "soy sauce"; "manis" means "sweet."

Sauces

Agrodolce; Applesauce; Au Jus; Barbeque Sauce; Black Mint Sauce; Chile con Queso; Chimichurri Salsa Recipe; Chippie Sauce; Cranberry Sauce; English Sauces; Fermented Black Beans; Finadene Sauce Recipe; Finadene Sauce (for fish) Recipe; Finadene Sauce; Fish Sauces; French Sauces; Fry Sauce; Gravy; Green Sauce; Harissa; Hoisin Sauce; Instant Flour; Japanese Sauces; Ketjap Manis; Liebig's Extract of Meat; Lizano Sauce; Maggi; Melba Sauce; Mojo Sauces; Mojo (Cuban); Mole; Murri; Parsley Sauce; Pasta Sauce; Pearà; Pesto Modenese; Pipián Paste; Pique Criollo; Pique Seasoning; Pizza Sauce; Raita; Reducing; Salmuera; Sambals; Sauces; Sriracha Sauce; Tabasco Green Pepper Sauce; Tabasco; Tapenade; Tomato Sauce; Truffle Butter; Vatapá; Walnut Sauce; White Sauce; XO Sauce

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Citation

Oulton, Randal. "Ketjap Manis." CooksInfo.com. Published 27 June 2004; revised 16 September 2007. Web. Accessed 12/13/2017. <http://www.cooksinfo.com/ketjap-manis>.

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