INGREDIENTS

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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