Ketjap Manis

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.

• Ready In: 25 mins
• Yields: 3 cups of ketjap manis

Ingredients

• 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.