Indonesian Sweet Soy Sauce (Kecap Manis)

This Indonesian version of soy sauce is thicker, sweeter and more complex than what you're used to. Try sautéeing green beans with ginger and a dash of kecap manis. From EatingWell magazine, July/August 1997 and posted for ZWT6.

• Ready In: 30 mins
• Yields: 1 1/3 cups

Ingredients

• 1 1⁄4 cups sugar
• 1⁄2 cup water
• 1 (10 ounce) jar reduced sodium soy sauce (about 1 1/3 cups)
• 1  star anise, pod
• 1  garlic clove, crushed

Directions

1. Half-fill a large bowl with water and ice cubes and set it beside the stove.
2. Combine sugar and water in a heavy 3-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Once it starts boiling, cook without stirring until syrup turns amber, 5 to 10 minutes. Immediately set saucepan in ice water for about 30 seconds.
3. Add soy sauce, star anise and garlic to cooled caramel.
4. Return pan to medium-high heat and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 10 minutes.
5. Remove from heat and let cool completely. Discard garlic. Transfer to a jar (sterilized if keeping longer than 1 week) and let mellow overnight in the refrigerator before using.
6. Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 6 months.