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Nutrition Facts
Serving Size 1 cups of ketjap manis 296g Recipe makes 3 cups of ketjap manis)
Calories 446
Calories from Fat 1		(0%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5418mg		225%
Potassium 1631mg		46%
Total Carbohydrate 105.6g		35%
	Dietary Fiber 1.0g	4%
	Sugars 72.2g
Protein 10.2g		20%
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Ketjap Manis

Recipe #39318 | 25 min | 10 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: SilentCricket
Sep 3, 2002

This is Indonesian soy sauce; slightly thicker and sweeter than regular soy sauce. If you cannot buy commercial Ketjap manis in your local market, you can follow this recipe. I use it in my "Barbecued Roast Beef" recipe, for a marinade base, and in spicy peanut sauce.

3 cups of ketjap manis (change servings and units)

Ingredients

1 cup dark brown sugar, packed
1 cup water
1 cup soy sauce
7 tablespoons dark molasses (treacle for my Aussie friends!)
1 teaspoon grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper

Directions

1
Combine sugar and water in 2 quart saucepan.
2
Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
3
Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
4
Reduce heat to low.
5
Stir in remaining ingredients and simmer 3 minutes.
6
This will keep 2-3 months tightly covered in the refrigerator.

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Featured Reviews for This Recipe

From: KateL

On Apr 30, 2009

Incredibly easy, and has a distinctive sweet-salty taste that should lend itself well to Bourbon Chicken #305109. It was a lot faster to make than all the stores I checked in vain! I plan to revisit this review after I have made Bourbon Chicken. Made for Asian Forum's Cooking with Sauces Tag.

0 people found this review helpful

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From: Michelle_My_Belle

On Apr 7, 2009

A guest complained of the smell cooking this caused, I agreed that it smelled just about the furthest thing from appetizing you can get lol. I also used less then half the molasses amount called for and it still smelled strongly of it. I dared not taste this on its own but used it instead to make Bourbon Chicken, I've got the small amount I have left stored in the fridge still since it keeps for so long to use again.

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From: Cookgirl

On Mar 21, 2004

I felt the molasses was too dominate in this recipe but that means next time I will reduce the amount. However, I must explain that I have never tried ketjap manis before, so I had no reference for what the taste should be like. Nevertheless, it was quick and easy to make. I poured some of this over spare ribs and used the remaining ketjap manis as a dipping sauce. Next time I will actually marinate the sauce a few hours to see if the molasses flavor mellows at all. Very different and quite a welcomed treat from the ubiquitous and most often times boring "teriyaki" sauce. Cookgirl

6 people found this review helpful

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From: EdsGirlAngie

On Apr 6, 2004

The best way I can describe this is as a not-so-sweet teriyaki sauce with a twist. The interesting thing about Silent Cricket's recipes is that it's difficult to identify the ingredients - her dishes blend together SO well. Like riffraff, I made half a recipe so I could make Silent Cricket's Peanut Sauce; but now I wish I had made more. I'm going to try this for marinating salmon, I'm thinking a mixed-seafood dish, too, like shrimp and scallops. I think it would work well in a veggie stir-fry, too (asparagus, snow peas, etc.?) Very different with a really unique taste. I truly loved it!

4 people found this review helpful

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