Kecap Manis(Sweet Soy Sauce) 500 ml YOSHI

SKU: 103055 | YOSHI

Indonesians are serious about their fried rice! Fried rice is an art form for them called, "Nasi Goreng". Kecap Manis sauce is the 'secret' ingredient. Kecap Manis is a flavourful Indonesian sweet soya sauce and thick like molasses and a dark, rich brown colour. Made with palm sugar and fermented soya beans it is seasoned with garlic and star anise resulting in a deep and complex flavour. Superb as a condiment or marinade for satay or charcoal-grilled chicken. It is ideal for steaks, BBQ and marinades. You can now make the best fried rice!

Origin: Indonesia Indonesia
More than 50 Years of Specialty Food Sourcing Experience  
MSRP:

US$ 14.99

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    Your price:

    US$ 13.84 13.84 USW

    17.90 CA$

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    Nutrition Facts
    Serving Size (g/mL)
    Serving Size Consumer Friendly 1 Tbsp.
    Amount % Daily Value*

    Ingredients

    Sugar, soy sauce extract (water, salt, soybeans 2.6%, wheat), water, salt, caramel color, sodium benzoate (preservative), citric acid, xanthan gum. Contains wheat, soy and sulphites.

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    Course

    • FRIED RICE SECRET INGREDIENT – Indonesians are serious about their fried rice! Nasi Goreng is a popular Indonesian fried rice traditionally served with a fried egg, uses Kecap Manis as the secret ingredients to give rice a unique dark brown, caramelised color and fantastic flavour.
    • INDONESIAN SWEET SOY SAUCE – Kecap Manis is one of the most used sauces in preparing everyday Asian dishes in restaurants and at home. It’s thicker and sweeter than normal soy sauce, with a consistency like syrup.
    • COMPLEX FLAVOUR – Made using palm sugar and fermented soya beans, our premium kecap manis, also known as Kicap or Ketjap, is seasoned with garlic and star anise, resulting in a deep and complex flavour.
    • ENHANCE A WIDE VARIETY OF DISHES – Aside from making crave worth fried rice, you can also use this soy sauce as a superb condiment or marinade for satay or charcoal-grilled chicken. It is ideal for steaks, BBQ and marinades.


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