Thai black soy sauce vs Indonesian Kecap manis
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!