Ketjap Manis is a thick, sweet soy sauce that is used in a lot of Indonesian recipes. It can be difficult to find commercially, but this version is just as good.
2 c Sugar, brown, dark
2 c Water
1 1/2 c Soy sauce, light
3/4 c Molasses, dark
1/2 tsp Galangal, ground
1/2 tsp Cilantro, ground
1/2 tsp Pepper, black
- 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.