½cupsoy sauce125ml / 4.2floz, light or regular, reduced salt is even better
½cupbrown sugar60g / 2oz, palm sugar (most traditional) or molasses
Place the soy sauce and brown sugar into a medium saucepan over medium-high heat.
½ cup soy sauce, ½ cup brown sugar
Bring to a boil, it will bubble up quite a bit, so stir as you go to avoid any sticking. Important: Remove from heat immediately if it starts to boil over, then reduce the heat slightly to avoid a repeat.
Continue boiling for around 7 minutes. You’ll notice the sauce reduces quite a bit. Turn the heat off and allow to thicken on standing.
Make Sambal Kecap - Once your homemade kecap manis is cooled, add some sliced shallots, chilli, tomato and a squeeze of lime juice for a spicy dipping sauce.
Add Extra Flavour - For a more robust sauce, add in some garlic, ginger and star anise to pack some flavour punch!
Keep Watch - It's so easy for this sauce to boil over, we can't stress enough to keep watch!
Storage - Once made, store in a clean jar in the fridge. It should last well over a month if only using sugar and soy sauce.