Ketjap Manis

SilentCricket's Note:

This is Indonesian soy sauce; slightly thicker and sweeter than regular soy sauce. If you cannot buy commercial Ketjap manis in your local market, you can follow this recipe. I use it in my "Barbecued Roast Beef" recipe, for a marinade base, and in spicy peanut sauce.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Yield: 3 cups of ...

• 1 cup dark brown sugar, packed
• 1 cup water
• 1 cup soy sauce
• 7 tablespoons dark molasses (treacle for my Aussie friends!)
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fresh ground black pepper

Directions:

1. Combine sugar and water in 2 quart saucepan.
2. Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
3. Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
4. Reduce heat to low.
5. Stir in remaining ingredients and simmer 3 minutes.
6. This will keep 2-3 months tightly covered in the refrigerator.

Reviews

[ElaineAnn]

I made 1/3 the recipe (1 cup) for my Asian cooking. Used in Nasi Goreng and enjoyed the sweet-salty taste. I will be storing in the fridge to use in Bourbon Chicken also. I love that I can "make" the condiments to keep on hand. Made in memory of Silent Cricket.

[andrea185]

All I can say is WOW!!!! This is so yummy! I made it to use in a recipe I saw on TV yesterday and it's all I can do not to eat this straight with a spoon! I decreased the molasses (used 4T of fancy) and it's wonderful. I do a lot of asian inspired cooking and won't be without this wonderful condiment in my fridge from now on! Thanks for posting!

[KateL]

Incredibly easy, and has a distinctive sweet-salty taste that should lend itself well to Bourbon Chicken #305109. It was a lot faster to make than all the stores I checked in vain! I plan to revisit this review after I have made Bourbon Chicken. Made for Asian Forum's Cooking with Sauces Tag.