| 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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