| 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 |
T |
Safflower oil |
|
|
Ketjap Manis: |
| 3/4 |
c |
Sugar |
| 1 |
c |
Soy sauce |
| 2 |
T |
Water |
| 1 |
T |
Sliced lemon grass |
| 1 |
|
Clove garlic, minced |
| 1 |
|
Star anise |
INSTRUCTIONS
7
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, From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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