Name: Indonesian Soy Sauce
Ingredients: 2 Bottles Regular Soy Sauce*; 3 Bottles Water; 4 md Onions - chopped; 6 Bay Leaves; 2 ts Laos**; 1/2 Bag Demerara Sugar

We have not advanced very far in our spiritual lives if we have not encountered the basic paradox of freedom…that we are most free when we are bound. But not just any way of being bound will suffice; what matters is the character of our binding. The one who would be an athlete, but who is unwilling to discipline his body by regular exercise and by abstinence, is not free to excel on the field or the track. His failure to train rigorously denies him the freedom to run with the desired speed and endurance. With one concerted voice, the giants of the devotional life apply the same principle to the whole of life: Discipline is the price of freedom.

Elton Trueblood

CATEGORY	CUISINE	TAG	YIELD
	Indo	Indonesian, Condiment, Ceideburg 2	1	Batch

INGREDIENTS

2		Bottles Regular Soy Sauce*
3		Bottles Water
4	md	Onions – chopped
6		Bay Leaves
2	ts	Laos**
1/2		Bag Demerara Sugar

INSTRUCTIONS

*I use 17 oz. bottles of China Lily (a Canadian Brand) **Laos is also
called Gallingal and can be found at Asian food/spice stores.
Here's the recipe for Indonesian Soy Sauce, which I THINK is called
Kecap Manis.  And even if it's not you might find some use for it...
;-}
Put all the ingredients in a large pot and cook on medium till onions
are limp.  Add sugar and bring to a boil to dissolve sugar.  Strain
and pour into bottles.  I keep it in the fridge but I don't know if
you have to.
It's a very sweet Soy Sauce that may take a little getting used to
but you will probably find that you can use it for things and not
worry about a "salty" taste.
Posted by Stephen Ceideburg November 27 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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