Title: Indonesian Ketjap Manis Sauce for Chicken or Fish
Categories: Indonesian Condiment
Yield: 1 Servings

		Stephen Ceideburg
2		Garlic cloves, minced
1/4	c	Ketjap manis, store bought or homemade (below)
1/4	c	Fresh lime juice
2	tb	Safflower oil
		Ketjap Manis:
3/4	c	Sugar
1	c	Soy sauce
2	tb	Water
1	tb	Sliced lemon grass
1		Clove garlic, minced
1		Star anise

Combine all ingredients. Mix well, Makes enough for 1 pound of chicken or fish.

To use: Cut chicken or fish into cubes. Place in a glass bowl, pour in sauce and toss to coat. Let marinate 30 minutes to 1 hour before grilling.

Ketjap manis: Caramelize 3/4 cup sugar in a heavy pot. Gradually stir in 1 cup soy sauce, 2 tablespoons water, 1 tablespoon sliced lemon grass, 1 minced garlic clove and 1 star anise. Bring to a boil, lower heat and simmer for 10 minutes. Cool and strain through cheesecloth. Makes about 1 1/4 cups. Store in the refrigerator.

From an article by Heidi Haughy Cusik, The San Francisco Chronicle, 7/1/92.

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