| 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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