| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Ceideburg 2, Condiment, Indonesian | 1 | Servings | |
INGREDIENTS
| 2 | c | Sugar, brown dark |
| 2 | c | Water |
| 1 1/2 | c | Soy sauce, light |
| 3/4 | c | Molasses, dark |
| 1/2 | t | Galangal, ground |
| 1/2 | t | Cilantro, ground |
| 1/2 | t | Pepper, black |
INSTRUCTIONS
Sure...Kecap (or, more commonly, "ketjap") refers to a number of sauces from Indonesia; the most common is ketjap manis, which is the Indonesian kind of soy sauce, and is rather sweeter than Chinese soy sauce or Japanese shoji or tamari. (It's pronounced "ketchup", btw.) Recipe follows: Number of Servings: 40 Approx. Cook Time: 0:30 Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200F on a candy thermometer. Reduce the heat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool. Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature for 2 to 3 months if tightly covered. Posted by Stephen Ceideberg; October 7 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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