Kecap Manis (indonesian Sweet Soy Sauce)

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CATEGORY	CUISINE	TAG	YIELD
	Indo	Condiments, Ethnic, Indonesian, Sauces	3	Servings

INGREDIENTS

2 1/2	c	Sugar
21	oz	Soy sauce, Chinese dark – 2
		3/4 cups
3		Cloves Garlic, Mashed
1/2	t	Star Anise pods
2		Salam leaves
2		Pieces Laos, galangal
1/2	c	Water

INSTRUCTIONS

Source: "The Indonesian Kitchen" Copeland Marks with Mintari Soeharjo
'81 1. Carmelize the sugar in a saucepan over low heat, stirring
frequently. When sugar has melted, add the soy sauce & all the other
ingredients. 2. Bring to a boil, & stir until the sugar has dissolved
completely. Cook over low heat for 10 minutes. 3. Allow this somewhat
thickened syrup to cool, & pour it into one or more bottles. Author
says not to strain the sauce as believes the garlic, anise, salam &
laos continue to provide flavor. Keeps for several months
refrigerated. Makes about 2 3/4 cups. Notes: can often purchase this,
sometimes under "Conimex" label, Ketjap Benteng Manis.  Recipe by: MSN
Web site * Reformat02/26/97  MM-116.mxp Posted to  Bakery-Shoppe Digest
V1 #206 by Bill & Leilani Devries  <devriesb@cyberbeach.net> on Aug 29,
1997

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