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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
Store in a cool, dry place.
Language Notes
"Ketjap" means "soy sauce"; "manis" means "sweet."
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Aillade, Albert Sauce, Allemande Sauce, Amazu Sauce, Awasezu, A.1. Steak Sauce, Banquière Sauce, Barbeque Sauce, Beurre Blanc, Béarnaise Sauce, Black Mint Sauce, Brown Butter, Brown Sauce (English), Butter Sauce, Chile con Queso, Chiri-zu Sauce, Coronation Sauce, Creamed Horseradish, Drawn Butter Sauce, Espagnole Sauce, Finadene Sauce, Fish Sauces, Gravy, Halford Sauce, Harissa, Hoisin Sauce, Hollandaise Sauce, Horseradish Sauce, Ketchup, Ketjap Manis, Marie Rose Sauce, Matelote Sauce, Melted Butter, Meunière Butter, Mint Sauce, Mojo Sauces, Mojo (Cuban), Mole, Murri, Nikiri Sauce, Nitsume Sauce, Noisette Butter, Normande Sauce, Paloise Sauce, Panade à la frangipane, Parisienne Sauce, Pasta Sauce, Pizza Sauce, Poivrade Sauce, Ponzu Sauce, Provençal Sauce, Reform Sauce, Rémoulade Sauce, Rice Wine, Salad Dressings, Salmuera, Salsas, Sambals, Sambi-Zu Sauce, Sanbai Zu Sauce, Sauce Béarnaise, Sauce Diane, Sauce Maltaise, Soubise Sauce, Soy Sauce, Sriracha, Sushi-zu, Tabasco Green Pepper Sauce, Tabasco, Tamari, Tapenade, Tartar Sauce, Teriyaki Sauce, Tonkatsu Sauce, Vatapá, Velouté Sauce, Walnut Sauce, White Sauce, Worcestershire Sauce, XO Sauce, Yakiniku Sauce, Yakitori Sauce
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