This is good! Made it as stated and it tasted just as you would get in an Indonesian restaurant here. My sauce was nice and thick and it did not take too long to boil it down. I love using balsamic vinegar and was very pleased that you suggested that instead of the rice vinegar. The second time I made it I also added some chopped mushrooms. Served this over rice the first time and have also enjoyed it with potatoes and cous-cous. Since it is too much for one meal for the two of us I have frozen some and can "report" that it freezes well. Oh and thanks for mentioning metric measurements too! So much easier if you're used to it as we are here in Europe. Thanks for posting and for revealing your "secret recipe".
I loved the food in Indonesia, so was excited to try this. We liked it, but I think it has potential for tweaking to make it better. I used only half the water (since others mentioned they had to boil it a long time to get a thick sauce), so the sauce was nice and thick for me at the 25 minute mark. I wish I had tasted it before I plated it, I would have added more chili sauce and some brown sugar and lime to balance out the strong flavor of the molasses. The sauce has a perfect sticky consistency, so I think toying with the end flavor could make this a very good dish.
Oh, yum! I love Indonesian food, as we live at the Dutch border where you get it everywhere. This was right up our alley. I used my own homemade gluten free ketjap manis (tamari, beet molasses, pinch of five spice powder) and chicken breasts. They did get a little dry, next time I'll use thighs, and there will be a next time! We had it with steamed sugar peas and thai rice. Thanks for sharing this delicious recipe!<br/>Made for the Cook-A-Thon in memory of Gideon.
It was really delicious, and the water of the recipe was not too much. I had a big pot and the evaporation is for sure higher than with smaller pots. Zurie, thanks for posting this recipe!
Look forward to putting this on my Recipes to Review list :) SOON THANKS!
I am sorry to rate this so low but we did not enjoy this dish. I purchased a bottle of Ketjap Manis just for this recipe to make sure I have all the correct ingredients. Maybe 1 cup of water is too much. It took a long time to reduce the sauce, it did not thicken and made the meat a bit tough. Thank you.
I made this for a church get-together and will NEVER do it again! I did all the work and didn't get to eat any...This is phenomenal. I love it with sticky rice and my family could eat it every day!
Wonderful! Easy to put together and delicious - just the right amount of heat and a great flavor blend. I used Ketjap Manis for this since I didn't have any on hand. Thanks for posting!
I am sorry, this wasn't for our family. The sauce never thickened, I ended up adding some cornstarch/water to get it nice and thick. My family decided that they did not want to see this on the menu again. Such a shame too, because it looked so appetizing on the picture!!!
Quick, easy, and gourmet is right! I had to make my own ketjap using recipe Easy Indonesian Chicken, which only took a little effort. Then the recipe only took about 5 minutes to throw together. It was absolutely restaurant quality. It's going to be my low fat sub for Chinese food from now on. I also sprinkled the final recipe with toasted sesame seeds. Served it with shirataki noodles, and green beans. THanks for another great recipe Zurie!