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	<title>Indonesian soy sauce - Revision history</title>
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	<updated>2026-04-13T01:16:22Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Indonesian_soy_sauce&amp;diff=149865&amp;oldid=prev</id>
		<title>Chef at 16:46, 25 August 2012</title>
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		<updated>2012-08-25T16:46:33Z</updated>

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[[Image:Kecap Manis.jpg|300px|thumb|right|Kecap Manis: According to [[User:Robin|Robin]] An authority on oriental cuisine and author of the photograph: &amp;quot;For now, I think I prefer the second, ABC-brand. And I do not like the third, Conimex.&amp;quot;]]&lt;br /&gt;
In Indonesia, soy sauce is known as kecap (also ketjap or kicap), which is a catch-all term for fermented sauces, and cognate to the English word &amp;quot;ketchup&amp;quot;. Five main varieties of Indonesian kecap exist:&lt;br /&gt;
====Kecap asin====&lt;br /&gt;
Salty soy sauce, which is very similar to Chinese light soy sauce, but usually somewhat thicker and has a stronger flavour; it can be replaced by light Chinese soy sauce in recipes.&lt;br /&gt;
====[[Kecap manis recipe|Kecap manis]]==== &lt;br /&gt;
Kecap manis is a flavoured sweet soy sauce, which has a thick, almost syrupy consistency and a pronounced sweet, treacle-like flavour due to generous addition of palm sugar. In cooking, it may be replaced by molasses with a little vegetable stock stirred in.  [[Kecap manis recipe|Recipe here]]&lt;br /&gt;
====Kecap manis sedang ====&lt;br /&gt;
Medium sweet soy sauce, which has a less thick consistency and a more saline taste than Manis.&lt;br /&gt;
====Kecap inggris ====&lt;br /&gt;
(&amp;quot;English fermented sauce&amp;quot;), or saus inggris (&amp;quot;English sauce&amp;quot;) is the Indonesian name for Worcestershire sauce.&lt;br /&gt;
====Kecap Ikan ====&lt;br /&gt;
is Indonesian fish sauce. &lt;br /&gt;
==See also==&lt;br /&gt;
* [[Soy sauce]]&lt;br /&gt;
{{CategoryLineIngredients}}&lt;br /&gt;
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[[Category:Condiments]]&lt;br /&gt;
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		<author><name>Chef</name></author>
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