Ketjap and Indonesian flavours on the BBQ
Use ketjap manis, lemongrass, galangal, ginger and lime leaf without burning sugary marinades.
Ketjap manis is a thick, sweet Indonesian soy sauce. It colours quickly on the BBQ, so use it mainly in indirect marinades, braising liquids and glazes applied near the end.
Ketjap versus soy sauce
Ketjap manis is thicker and sweeter than Japanese or Chinese soy sauce. Balance it with water, stock, coconut milk, acidity or spices.
The aromatic base
Lemongrass, galangal, ginger, garlic, shallot and kaffir lime build layers of flavour. Bruise firm aromatics to release their oils.
Grill, then braise
A short direct sear adds roasted flavour before the meat cooks gently in a Dutch oven with the ketjap sauce.
Balance after reducing
Taste again after the sauce reduces because sweetness and salt intensify. Lime, vinegar or fresh pickles restore balance.
Recipes that put this into practice
Indonesian Pulled Chicken
Ketjap manis, galangal, lemongrass, ginger and kaffir lime create a sweet-savory Indonesian braising sauce. Searing first adds roasted flavor before the chicken slowly cooks until it pulls apart.
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Asian Chicken Meatballs
Egg, breadcrumbs and finely grated carrot keep the ground chicken juicy. Soy, ketjap, ginger and garlic build the savory base, while teriyaki sauce is added near the end for a sticky glaze.
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BBQ Chicken Teriyaki
Chicken thighs stay juicy over high direct heat and then absorb the thickened soy, mirin, ginger and garlic sauce. Cornstarch gives the teriyaki sauce a glossy consistency that clings to the grilled chicken.
View recipeFAQ
Does ketjap burn?
Yes, over prolonged direct heat. Cook indirectly or glaze late.
Can I use salty ketjap?
Yes, but reduce added salt and adjust sweetness.
What goes with Indonesian pulled chicken?
Rice, nasi, pickles, cucumber and toasted coconut work well.