INGREDIENTS

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

A Message from our Provider:

“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”