Kecap manis (indonesian sweet soy sauce)

Yield: 3 Servings

Measure Ingredient
2½ cup Sugar
21 ounces Soy sauce; Chinese dark - 2 3/4 cups
3 \N Cloves Garlic; Mashed
½ teaspoon Star Anise pods
2 \N Salam leaves
2 \N Pieces Laos (galangal)
½ cup Water

Source: "The Indonesian Kitchen" Copeland Marks with Mintari Soeharjo '81 1. Carmelize the sugar in a saucepan over low heat, stirring frequently.

When sugar has melted, add the soy sauce & all the other ingredients. 2.

Bring to a boil, & stir until the sugar has dissolved completely. Cook over low heat for 10 minutes. 3. Allow this somewhat thickened syrup to cool, & pour it into one or more bottles. Author says not to strain the sauce as believes the garlic, anise, salam & laos continue to provide flavor. Keeps for several months refrigerated. Makes about 2¾ cups. Notes: can often purchase this, sometimes under "Conimex" label, Ketjap Benteng Manis.

Recipe by: MSN Web site * Reformat02/26/97 MM-116.mxp Posted to Bakery-Shoppe Digest V1 #206 by Bill & Leilani Devries <devriesb@...> on Aug 29, 1997

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