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| Home -> [Asian, Chinese, Condiments, Ethnic, Indonesian] -> [Ketjap manis Recipe] |
Ketjap manis
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| Artist: |
_ |
Yield: |
40 |
| Categories: |
Asian, Chinese, Condiments, Ethnic, Indonesian |
Rating: |
0 |
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Ingredients:
| 2
| cup | Dark Brown Sugar | | 2
| cup | Water | | 1 1/2
| cup | Soy Sauce, Light | | 3/4
| cup | Molasses, Dark | | 1/2
| tsp | Galangal, Ground | | 1/2
| tsp | Cilantro, Ground | | 1/2
| tsp | Pepper, Black |
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Procedures:
| 1 | Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dis- solves. | | 2 | Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200°F on a candy thermometer. | | 3 | Reduce the neat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. | | 4 | Remove from the heat; let cool. | | 5 | Strain the sauce through a fine sieve set over a bowl. | | 6 | Sauce will keep at room temperature 2 to 3 months if tightly covered |
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