ABC sweet soy sauce, kecap manis made with coconut sugar and soy extract, in a 600 ml bottle for fried rice, satay glazes, noodles and dipping sauces.
Tip the bottle and kecap manis moves slowly, which is the point: this is a thick, sweet soy that coats rather than splashes. ABC's version comes in a tall dark bottle with a yellow cap and a red label carrying the ABC crest and the words Sweet Soy Sauce. The panel on this page lists sugars (coconut sugar and sugar) first, then soy extract of water, salt, soybean and wheat, followed by water, caramel colour, salt, sodium benzoate, citric acid and xanthan gum, with soy, wheat and sulfites declared. A 15 ml tablespoon is given as 50 calories, 330 mg sodium and 9 g added sugars, with about 40 servings in the 600 ml bottle. As general background, kecap manis is commonly described as a sweetened aromatic soy sauce from Indonesia with a darker colour, a viscous syrupy consistency and a molasses-like flavour, widely used with satay. The photos show where it goes: drizzled into a pan of fried rice, beside gyoza with a dipping dish, under a piece of tuna nigiri, streaked over avocado toast and glazing seared beef cubes on salad. Commonly, cooks stir it into nasi goreng and mie goreng, brush it on satay and grilled chicken, mix it with chilli and lime for dips, and use it to darken and sweeten braises and stir-fries.
