Thai black soy sauce vs Indonesian Kecap manis

[ethnicchower]

I am planning to cook a Thai recipe by Kasma Loha-Unchit that calls for black soy sauce. In her site, she recommend the Kwong Hung Seng Thai brand: http://www.thaifoodandtravel.com/bran.... In her book, she describes that this soy sauce is thick as light syrup and its flavor is sweet, almost like molasses.

The description of this sauce sounds very similar to Indonesian Kecap Manis, which I have in my fridge. I am wondering if these two soy sauces are basically the same, or if they're different enough that I should invest in the Thai one.

Thanks in advance for any replies!

[C. Hamster]

Similar.

But the black soy sauce that I use ( Healthy Boy brand) is basically fortified with molasses and is slightly thicker than regular soy sauce.

The Kecap manis that I have is a bit sweeter (less salty) and a bit thicker.

But I think they'd make acceptable subs.

[ethnicchower]

Thank you so much for the fantastic reply!

I wasn't able to find black soy sauce at my local Asian grocer, so I ended up using Kecap Manis instead.

Tomorrow I will be going to the bigger (and further) Asian store to look for Thai black soy sauce.