Title: Ketjap Manis (Indonesian)
Categories: Sauce Ethnic
Yield: 40 Servings
| 2 | c | Sugar, brown, dark |
| 1 1/2 | c | Soy sauce, light |
| 1/2 | ts | Galangal, ground |
| 1/2 | ts | Pepper, black |
| 2 | c | ;water |
| 3/4 | c | Molasses, dark |
| 1/2 | ts | Cilantro, ground |
Calories per serving: 84 Fat grams per serving: 0 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 dis- solves.
Increase the heat to high and cook briskly, uncovered, for 5 minutes or
until the syrup reaches 200 degrees on a candy thermo- meter. Reduce the
neat 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 2 to 3 months if tightly covered.