印尼 甜醬油【香甜濃郁 甜中帶微鹹 印尼料理中不可或缺的醬料】(Sub and English recipe) Indonesian Sweet Soy Sauce | Kecap Manis

(Scroll to the bottom for English recipe)
華人移居印尼後，不僅將料理帶到當地，也將製作醬油、醬油膏的技術流傳過去。印尼甜醬油赫赫有名，其口感和色澤與一般醬油不同，是因為材料中添加了椰糖，色澤呈琥珀色，口感香甜濃郁、富變化，成為影響印尼料理風味的關鍵醬料。
現在甚麼都發展了，但幼時的味道卻難覓。這次陳奶奶還原百多年的配方，以現今材料做出古老的純香，讓你在家也能輕易做出比市售更美味的甜醬油！
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材料：
老抽 500毫升
椰糖 500克
甜菊糖 5克 (可以片糖、紅糖代替，量同椰糖)
水 100毫升
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印尼 甜醬油【香甜濃郁 甜中帶微鹹 印尼料理中不可或缺的醬料】
(Sub and English recipe) Indonesian Sweet Soy Sauce | Kecap Manis
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【English Recipe】
When Chinese people migrated to Indonesia, they not only brought their cuisine with them but also passed on the skills of making soy sauce and soy sauce paste. Indonesian sweet soy sauce is famous for its taste and colour, which is different from ordinary soy sauce because of the addition of coconut sugar, which gives it an amber colour and a sweet, rich, and varied taste, making it a key flavouring in Indonesian cuisine.
Everything has evolved, but the taste of childhood is irreplaceable. This time, Grandma Chan has restored a century-old recipe, using modern ingredients to create an authentic and simple flavour so that you can easily make a sweet soy sauce at home that tastes better than the one available on the market!
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Ingredients:
Dark soy sauce 500ml
Coconut sugar 500g
Stevia 5g (can be replaced by slab sugar or brown sugar, the same amount as coconut sugar)
Water 100ml