Ketjap Manis
This is Indonesian soy sauce; slightly thicker and sweeter than regular soy sauce. If you cannot buy commercial Ketjap manis in your local market or if you do not wish to pay exorbitant shipping charges, you can follow this recipe.
Ingredients
Directions
Combine sugar and water in 2 quart saucepan. Bring to simmer over medium heat, stirring constantly just until sugar dissolves. Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes. Reduce heat to low. Stir in remaining ingredients and simmer 3 minutes.
This will keep 2-3 months tightly covered in the refrigerator.
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
Combine sugar and water in 2 quart saucepan. Bring to simmer over medium heat, stirring constantly just until sugar dissolves. Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes. Reduce heat to low. Stir in remaining ingredients and simmer 3 minutes.
This will keep 2-3 months tightly covered in the refrigerator.