Kecap manis — thick, sweet, molasses-like soy sauce — is arguably the single most important seasoning in Indonesian cooking. The word "ketchup" in English derives from the Hokkien *kê-chiap* (鮭汁, "fish sauce") via the Malay *kecap* — the Indonesian sauce gave the world the WORD for condiment. Kecap manis is made by fermenting soybeans (same as regular soy sauce) and then ADDING palm sugar — in proportions that make it far sweeter and thicker than any East Asian soy sauce. The palm sugar (gula merah — from the sap of the Arenga pinnata palm) provides not just sweetness but the specific toffee-caramel depth that defines kecap manis. Some producers also add star anise, galangal, and garlic to the brewing process.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 6