Yield: 1 batch
|2||Bottles Regular Soy Sauce*|
|4 mediums||Onions - chopped|
|½||Bag Demerara Sugar|
*I use 17 oz. bottles of China Lily (a Canadian Brand) **Laos is also called Gallingal and can be found at Asian food/spice stores.
Here's the recipe for Indonesian Soy Sauce, which I THINK is called Kecap Manis. And even if it's not you might find some use for it...
Put all the ingredients in a large pot and cook on medium till onions are limp. Add sugar and bring to a boil to dissolve sugar. Strain and pour into bottles. I keep it in the fridge but I don't know if you have to.
It's a very sweet Soy Sauce that may take a little getting used to but you will probably find that you can use it for things and not worry about a "salty" taste.
Posted by Stephen Ceideburg November 27 1990.