Kecap

Kecap is a family of soy-based condiments widely used in Indonesia, Malaysia, and neighboring regions. In Indonesia the term is often used on its own to refer to soy sauce products. The word derives from Malay kicap or from Hokkien ke-tsiap, meaning a sauce; the term is related to the English ketchup in its historical sense.

Kecap is produced by fermenting soybeans with roasted grains and salt, then aging to develop flavor. Depending on processing and added ingredients, it ranges from pale, salty soy sauces to thick, dark and sweet varieties.

The two most common Indonesian varieties are kecap asin and kecap manis. Kecap asin is a lighter, salty soy sauce used for seasoning and dipping. Kecap manis is thick, dark, and sweet, flavored with palm sugar or molasses, and used as a marinade, glaze, or general flavoring in many dishes. A spicy variant, sometimes called kecap pedas, exists in some regions.

In cooking, kecap substitutes or complements plain soy sauce, adding color and depth to dishes such as stir-fries, nasi goreng, mie goreng, satay, and vegetables. It is often used as a finish or glaze to enhance aroma and sweetness.

Storage is typically in a cool, dark place; opened bottles can be kept at room temperature but refrigeration preserves flavor longer. Most kecap products are high in sodium and may contain gluten unless labeled gluten-free.