Yield: 3 Servings
|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)|
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