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                      Kecap Manis (Sweet Soy Sauce)

Recipe By     : MSN Web site * Reformat02/26/97  MM-116.mxp
Serving Size  : 3    Preparation Time :0:00
Categories    : Sauces                           Indonesian
                Oriental / Far East

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          Sugar
  21      oz            Soy sauce; Chinese dark - 2 3/4 cups
   3      cloves        Garlic -- Mashed
     1/2  tsp           Star Anise pods
   2                    Salam leaves
   2      pieces        Laos (galangal)
     1/2  cup           Water
                        - NOTE-see Dendeng Ragi Java
                        for info on laos

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.

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