Kicap

An alternative term for kecap — the Indonesian fermented black-soybean sauce. The spelling varies with transliteration tradition, but the product is the same two-stage fermented seasoning. Recognizing the variants matters in trade and labelling, where kecap, ketjap, and kicap may all appear for identical or closely related products. Malaysian usage favours kicap, reflecting the shared culinary heritage of the region. Kicap manis is Malaysia’s sweet soy sauce equivalent. Its labelling follows soy sauce regulations locally. Cooks use it interchangeably with kecap in recipes.