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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is Indonesian soy sauce; slightly thicker and sweeter than regular soy sauce. If you cannot buy commercial Ketjap manis in your local market, you can follow this recipe. I use it in my Barbecued Roast Beef recipe, for a marinade base, and in spicy peanut sauce. Ingredients:
1 cup dark brown sugar, packed |
1 cup water |
1 cup soy sauce |
7 tablespoons dark molasses (treacle for my aussie friends!) |
1 teaspoon grated fresh ginger |
1/2 teaspoon ground coriander |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Combine sugar and water in 2 quart saucepan.
2. Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
3. Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
4. Reduce heat to low.
5. Stir in remaining ingredients and simmer 3 minutes.
6. This will keep 2-3 months tightly covered in the refrigerator.
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