Best 3 Chef Joeys Ketjap Manis Recipes
Embark on a delectable culinary journey with Chef Joey's Ketjap Manis, a captivating Indonesian sweet soy sauce that adds a unique dimension of flavor to a wide array of dishes. This rich and versatile sauce, crafted from fermented soybeans, bursts with a harmonious blend of sweet, savory, and tangy notes, elevating any meal to new heights of taste and complexity. Join us as we explore the world of Ketjap Manis, uncovering its history, discovering its diverse culinary applications, and guiding you through creating mouthwatering recipes that showcase the true essence of this extraordinary condiment.
Check out the recipes below so you can choose the best recipe for yourself!
KETJAP MANIS
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.
Provided by SilentCricket
Categories Sauces
Time 25m
Yield 3 cups of ketjap manis
Number Of Ingredients 7
Steps:
- Combine sugar and water in 2 quart saucepan.
- Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
- Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
- Reduce heat to low.
- Stir in remaining ingredients and simmer 3 minutes.
- This will keep 2-3 months tightly covered in the refrigerator.
Nutrition Facts : Calories 474, Fat 0.2, Sodium 5403, Carbohydrate 112.7, Fiber 1, Sugar 98.7, Protein 10.3
CHEF JOEY'S KETJAP MANIS
If you enjoy Asian food then Ketjap Manis is a great sauce to have in your fridge. It's dark and sweet and really adds to Satay or Sunflower Butter Sauces. I don't like using sugar so I came up with this sauce using Agave Syrup in its place. I have tried the commercial Ketjap and it's thicker then mine.
Provided by Chef Joey Z.
Categories Sauces
Time 20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine the agave and water in a small sauce pan.
- Bring to a boil.
- Using a candy thermometer bring the mixture up to 200'F.
- Once it reaches that temperature reduce the heat to low.
- Stir in the rest of the ingredients and simmer for 5 minutes.
- Store in the fridge for 2-3 months in a jar with a lid.
- Bon Appetit!
Nutrition Facts : Calories 41.9, Fat 0.1, Sodium 1098.7, Carbohydrate 8.8, Fiber 0.2, Sugar 5.9, Protein 2.1
KECAP MANIS (SWEET SOY SAUCE)
I got this recipe while in Indonesia. Some ingredients may be substituted.
Provided by Rocky
Categories World Cuisine Recipes Asian Indonesian
Time 2h25m
Yield 30
Number Of Ingredients 7
Steps:
- Heat sugar in a heavy saucepan over medium-low heat until sugar becomes lightly brown. Slowly stir in soy sauce. Once the sugar and soy sauce are combined, stir in the water, star anise, curry leaves, ginger, and garlic. Increase heat and bring to a boil. Simmer until the sugar is dissolved, about 15 minutes. Remove from heat and cool. Strain sauce and pour into a lidded bottle or jar. Store in the refrigerator.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 16.9 g, Sodium 1441.7 mg, Sugar 16.7 g
Tips:
- Choose high-quality ingredients: The better the ingredients, the better the ketjap manis will taste. Look for fresh ginger, garlic, and chili peppers, and use a good quality soy sauce and palm sugar.
- Don't be afraid to experiment: There are many different ways to make ketjap manis, so feel free to experiment with different ingredients and ratios until you find a recipe that you like.
- Use ketjap manis sparingly: Ketjap manis is a strong flavor, so a little goes a long way. Use it sparingly in marinades, sauces, and stir-fries.
Conclusion:
Ketjap manis is a versatile ingredient that can be used in a variety of dishes. It adds a sweet, savory, and slightly spicy flavor to food. If you're looking for a new way to add flavor to your meals, give ketjap manis a try.
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