| 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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