Indonesian ketjap manis sauce for chicken or
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 2 | Garlic cloves, minced | |
| ¼ | cup | Ketjap manis, store bought or homemade (below) |
| ¼ | cup | Fresh lime juice |
| 2 | tablespoons | Safflower oil |
| Ketjap Manis: | ||
| ¾ | cup | Sugar |
| 1 | cup | Soy sauce |
| 2 | tablespoons | Water |
| 1 | tablespoon | Sliced lemon grass |
| 1 | Clove garlic, minced | |
| 1 | Star anise | |
Directions
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 ¾ 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 1¼ cups. Store in the refrigerator.
From an article by Heidi Haughy Cusik, The San Francisco Chronicle, 7/1/92.