Prep 15 mins
Cook 20 mins
This came from "The Indonesian Kitchen". It is easy and tastes better than the store bought as my daughter says. This can be used in recipes or as a dipping sauce all on it's own.
- 2 1⁄2 cups brown sugar
- 2 3⁄4 cups dark soy sauce
- 3 cloves garlic, mashed
- 1⁄2 teaspoon star anise pods
- 2 slices fresh ginger
- 1⁄2 cup water
- Carmelize the sugar in saucepan over low heat, stirring frequently.
- When the sugar has melted, add the remaining ingredients.
- Bring to a boil, stirring constantly until the sugar has completely dissolved.
- Lower heat and cook for 10 minutes more.
- Removed from heat and allow to cool.
- Pour into a bottle and store in the fridge.
- This can be stored for several months.
- I do not strain it as the flavor improves with time.
Oh my gosh -- what a find this recipe is! I've marinated wings before, but never in a sauce this good. I used it in place of the standard soy sauce called for in Recipe#101610 (Niki's Chicken Wings). I marinated the wings for a day and a half, turning them several times, and the flavor of the sauce really permeated the wings. I then baked them in the oven for an hour, and the sauce became a thick, rich, wonderful glaze. It sort of reminded me of the dark and delicious glaze you get when having Peking duck. This is definitely going in my permanent file, and I can't wait to try it with other types of meat as well.
Delicious Paka! I made this tonight to use in a recipe that called for Kecap Manis (store bought), but I didn't have any. It tastes so good, and is almost buttery silky smooth. I will never buy this again, it only takes a few minutes to make, and it's well worth the effort (if you can call it "effort". Thank you very much!