Ketjap Manis (Debaat)

Title:
Ketjap Manis (Debaat)

Yield:
1 Servings

Categories:
Indonesian,
Condiment




Ingredients:





     2 c  Sugar, brown, dark


     2 c  Water


 1 1/2 c  Soy sauce, light


   3/4 c  Molasses, dark


   1/2 ts Galangal, ground


   1/2 ts Cilantro, ground


   1/2 ts Pepper, black






 Sure...Kecap (or, more commonly, "ketjap") refers to a number of


 sauces from Indonesia; the most common is ketjap manis, which is the


 Indonesian kind of soy sauce, and is rather sweeter than Chinese soy


 sauce or Japanese shoji or tamari.  (It's pronounced "ketchup", btw.)


 


 Recipe follows:


 


 Number of Servings: 40 Approx. Cook Time: 0:30


 


 Combine and sugar and water in a 2-quart stainless steel saucepan and


 bring to a boil over moderate heat, stirring until the sugar


 dissolves. Increase the heat to high and cook briskly, uncovered, for


 5 minutes or until the syrup reaches 200F on a candy thermometer.


 Reduce the heat to low, stir in the soy sauce, molasses, galangal,


 cilantro, and pepper, and simmer for 3 minutes.  Remove from the


 heat; let cool.


 


 Strain the sauce through a fine sieve set over a bowl.  Sauce will


 keep at room temperature for 2 to 3 months if tightly covered.


 


 Posted by Stephen Ceideberg; October 7 1992.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip