| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Sauces | 1 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | Garlic cloves, minced | |
| 1/4 | c | Ketjap manis, store bought or homemade (below) |
| 1/4 | c | Fresh lime juice |
| 2 | tb | Safflower oil |
| Ketjap Manis: | ||
| 3/4 | c | Sugar |
| 1 | c | Soy sauce |
| 2 | tb | Water |
| 1 | tb | Sliced lemon grass |
| 1 | Clove garlic, minced | |
| 1 | Star anise |
INSTRUCTIONS
Combine all ingredients. Mix well, Makes enough for 1 pound of chicken or fish. To use: Cut chicken or fish into cubes. Place in a glass bowl, pour in sauce and toss to coat. Let marinate 30 minutes to 1 hour before grilling. Ketjap manis: Caramelize 3/4 cup sugar in a heavy pot. Gradually stir in 1 cup soy sauce, 2 tablespoons water, 1 tablespoon sliced lemon grass, 1 minced garlic clove and 1 star anise. Bring to a boil, lower heat and simmer for 10 minutes. Cool and strain through cheesecloth. Makes about 1 1/4 cups. Store in the refrigerator. From an article by Heidi Haughy Cusik, The San Francisco Chronicle, 7/1/92. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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