Ketjap manis recipes
Ketjap manis is a thick, sweet, rich, syrupy Indonesian version of soy sauce containing sugar and spices. It's similar to soy sauce but sweeter. It's used in marinades, as a condiment or as an ingredient in Indonesian cooking. The sweetness comes from palm sugar; other flavourings include garlic and star anise.
Rick Stein serves up a fragrant and tasty Indonesian fried rice - ideal for barbecues, or for using up leftover cooked meat and veg. A fried egg on top wouldn't go amiss either.
For this recipe you will need 8-16 bamboo skewers (18cm/7in long), soaked in cold water for 1 hour.
More ketjap manis recipes
Buyer's guide
Look for ketjap manis in specialist oriental stores. Chinese and Japanese soy sauces are not in themselves suitable substitutes; if they were used to replace ketjap manis, the dish would need additional sweetening.
