kecap manis

English

Etymology

From Indonesian kecap manis (literally “sweet soy sauce”). Compare Malay kicap manis.

Pronunciation

• IPA^(key): /ˈkɛtʃʌp ˌmɑːnis/, /kəˈtʃɑːp ˌmɑːnis/

Noun

kecap manis (uncountable)

1. A kind of thick, sweet, and flavourful soy sauce used in Indonesian cuisine.
   • 1997, A. J. Taylor, D. S. Mothram, editors, Flavour Science: Recent Developments‎^[1], Elsevier, →ISBN, page 63:

     Volatiles of kecap manis and its raw materials were extracted using Likens-Nickerson apparatus with diethyl ether as the extraction solvent. The extracts were then dried with anhydrous sodium sulfate, concentrated using a rotary evaporator followed by flushing using nitrogen until the volume was about 0.5 ml.

   • 2012 May 8, Yotam Ottolenghi, Sami Tamimi, Ottolenghi: The Cookbook‎^[2], Random House, →ISBN, page 79:

     First, marinate the tofu. In a bowl, whisk the kecap manis, chilli sauce, and sesame oil together. Cut the tofu into strips about 1cm thick, mix gently (so it doesn't break) with the marinade and leave in the fridge for half an hour.

   • 2015 October 27, Matt Preston, The Simple Secrets to Cooking Everything Better‎^[3], Plum, →ISBN, page 192:

     You could just use ordinary shop-bought kecap manis to marinade the meat, but making your own is easy, has a far more elegant fragrance and is, above all, such a great brag! Flavouring kecap manis is an intensely personal thing, so try this version now and next time cook the sauce down with crushed, split lemongrass and a shredded lime leaf.

Translations

variety of soy sauce

• Dutch: ketjap manis
• Indonesian: kecap manis
• Malay: kicap manis (ms)