Side Pannel
Kecap Manis (Indonesian Sweet Soy Sauce)
Kecap Manis (Indonesian Sweet Soy Sauce)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Condiments, Indonesian
Ingredients List
- 2 1/2 c Sugar
- 21 oz Soy sauce; Chinese dark - 2
- -3/4 cups
- 3 Cloves Garlic; Mashed
- 1/2 ts Star Anise pods
- 2 Salam leaves
- 2 Pieces Laos (galangal)
- 1/2 c Water
Directions
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.
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.
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