Homemade gluten free kecap manis, also spelled ketcap or kejap, is a common ingredient in Indonesian cuisine. It is a sweet, thick soy sauce that can be bought in Asian grocery stores but I have not yet found a gluten free version. The solution, make it.
I know…some days it feels like I have to make every ingredient to get a gluten free version. Of course that isn’t true but some days I just want to believe that. I try to remind myself “this too shall pass.”
Indonesian cuisine traditionally uses two types of soy sauce, kecap manis and kecap asin. The second is a thinner, saltier light soy sauce. I just use my regular gluten free soy sauce rather than kecap asin. But I do love the thick, sweet kecap manis in certain recipes and so I make it from scratch and keep it in my pantry.
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Kecap manis is made with soy sauce, sugar, star anise, garlic and lemon.
Kecap manis will keep indefinitely in a cool, dark place providing you always use a clean utensil when dipping into the jar. I generally make it once a year and store it in a Mason jar with a plastic lid. The pouring jar you see in the photo is new idea for me.
People debate what country invented satay but Indonesia is top of the list. I have at least six recipes for peanut sauce but this satay and peanut sauce is my all time favourite. For me it feels the most authentic and brings me right back to eating satay from a street vendor in Bali.
Kecap manis is often used as a condiment or dipping sauce by itself or as an ingredient in a sauce. It is also used in the peanut dressing that is served with their famous composed salad called Gado Gado. In my mind this is just a healthy way to eat more peanut sauce and I see nothing wrong with that.
Here is a 4-ingredient rib recipe for summer barbecuing, Sweet Chili Root Beer Baby Back Ribs. It is a North American interpretation with an Indonesian touch.
I’d love to hear if you made this kecap manis and what recipe you used it in. Let me know in the comments below.
From time to time I write a guest post for my friend Sue over at Travel Tales of Life. This is one I wrote about our trip to Bali.
|¾ cup sugar (white, brown or palm)|
|1 cup GF soy sauce|
|2 Tbsp water|
|1 Tbsp grated lemon peel|
|3 cloves garlic, minced|
|1 star anise|
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