Prep 10 mins
Cook 15 mins
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.
- 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
- Combine sugar and water in 2 quart saucepan.
- Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
- Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
- Reduce heat to low.
- Stir in remaining ingredients and simmer 3 minutes.
- This will keep 2-3 months tightly covered in the refrigerator.
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.
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!
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.