Kecap Manis (Indonesian Sweet Soy Sauce)

Title:
Kecap Manis (Indonesian Sweet Soy Sauce)

Yield:
3 Servings

Categories:
Sauces,
Condiments,
Ethnic,
Indonesian




Ingredients:





 2 1/2 c  Sugar


    21 oz Soy sauce; Chinese dark - 2


          -3/4 cups


     3    Cloves Garlic; Mashed


   1/2 ts Star Anise pods


     2    Salam leaves


     2    Pieces Laos (galangal)


   1/2 c  Water






 Source: "The Indonesian Kitchen" Copeland Marks with Mintari Soeharjo '81


 1. Carmelize the sugar in a saucepan over low heat, stirring frequently.


 When sugar has melted, add the soy sauce & all the other ingredients. 2.


 Bring to a boil, & stir until the sugar has dissolved completely. Cook over


 low heat for 10 minutes. 3. Allow this somewhat thickened syrup to cool, &


 pour it into one or more bottles. Author says not to strain the sauce as


 believes the garlic, anise, salam & laos continue to provide flavor. Keeps


 for several months refrigerated. Makes about 2 3/4 cups. Notes: can often


 purchase this, sometimes under "Conimex" label, Ketjap Benteng Manis.


 


 Recipe by: MSN Web site * Reformat02/26/97  MM-116.mxp Posted to


 Bakery-Shoppe Digest V1 #206 by Bill & Leilani Devries


 
on Aug 29, 1997