Monday, February 16, 2009

Ketjap Manis (Indonesian sweet soy sauce)

Ketjap manis is used in Indonesian cooking. It can be hard to find, although these days can be ordered online--or you can make your own.

2 cups dark brown sugar 

2 cups water 

1 1/2 cups soy sauce 

3/4 cups molasses 

1/2 tsp ground laos or ginger

1/2 tsp ground coriander 

1/2 tsp freshly ground black pepper 

Combine the sugar and water in a large heavy saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Turn heat up to high and cook briskly, uncovered, for 5 minutes, or until the syrup reaches 200F on a candy thermometer. Reduce heat to low, stir in remaining ingredients, and simmer for three minutes. Strain the sauce through a sieve. The ketjap will keep at room temperature for 2-3 months if tightly covered, although I prefer to refrigerate it. Yields approximately 1 quart.

No comments: