Ming says: This reduction, which blends the sweetness of caramely turbinado sugar with the exotic flavor of kaffir lime, is my version of kecap manis, sweet Indonesian soy sauce. Kecap manis is part of the recipe, but the mixture is made more exciting with the addition of the other flavor notes.

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  • 3 cups turbinado sugar, or brown sugar

  • 2 cups naturally brewed Soy sauce

  • 2 cups kecap manis or 2 more cups soy sauce plus 2 more cups sugar

  • 1 cup fresh Lime juice

  • 8 leaves crushed kaffir limes or the zest of 1 large lime


  • 1.

    In a nonreactive medium saucepan, combine the sugar, soy sauce, kecap manis, lime juice, and kaffir leaves.

  • 2.

    Bring to a very gentle simmer over medium heat, uncovered, being careful not to boil.

  • 3.

    Reduce the liquid by about half or until syrupy, 30 to 45 minutes. (Test it for proper consistency by drizzling some in a line on a cold plate; it should resemble maple syrup.)

  • 4.

    Using a rubber spatula, press the syrup through a fine sieve to strain out the leaves.

  • 5.

    Let the syrup cool and use or store. Lasts 2 weeks, refrigerated.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 321kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 3g
  • Carbohydrate 80g
  • Sugar 72g
  • Sodium 2003mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Turbinado sugar is available in some supermarkets and most health food stores, but you can use regular light brown sugar instead.

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