Indonesian ketjap manis sauce for chicken or fish

Yield: 1 servings

Measure Ingredient
\N \N Stephen Ceideburg
2 \N Garlic cloves, minced
¼ cup Ketjap manis, store bought or homemade (below)
¼ cup Fresh lime juice
2 tablespoons Safflower oil
\N \N Ketjap Manis:
¾ cup Sugar
1 cup Soy sauce
2 tablespoons Water
1 tablespoon Sliced lemon grass
1 \N Clove garlic, minced
1 \N 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 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.

Similar recipes