Kicap

Kicap is the Malay term for soy sauce, a salty, savory condiment derived from the fermentation of soybeans with grains and brine. It is widely used in Malaysia, Singapore, and Indonesia under the names kicap or kecap. The spelling reflects regional usage; kecap is common in Indonesian contexts.

Production typically involves fermenting soybeans, sometimes with roasted wheat or barley, in a salt solution and aging to develop flavor. Traditional kicap is gradually pressed and strained, while modern commercial versions may also use enzymatic processes or blending with hydrolyzed vegetable proteins. Color and flavor range from light and pale to very dark, with caramel coloring used in some styles.

Common varieties include kicap cair (thin, light soy sauce), kicap pekat or kicap gelap (thick, dark soy sauce), and kicap manis (sweet soy sauce), which is thick and syrupy due to added palm sugar or cane sugar and often mildly spiced. Some markets also offer kicap asin or kecap asin, a saltier, lighter product used primarily for seasoning rather than as a finishing sauce.

Culinary uses include seasoning in stir-fries, marinades, broths, and dipping sauces. Kicap provides saltiness and umami depth, and its flavor can vary by brand and region, with some versions tending toward sweeter, fruitier, or more complex notes.

See also: soy sauce, kecap manis, kecap asin.