Ketjap Manis
Yield
40 servingsPrep
5 minCook
15 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
brown, dark |
|
| 2 | cups |
water
|
|
| 1 ½ | cups |
soy sauce, tamari
light |
|
| ¾ | cup |
molasses
dark |
|
| ½ | teaspoon |
galangal root
ground |
*
|
| ½ | teaspoon |
cilantro
ground |
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
brown, dark |
|
| 473 | ml |
water
|
|
| 355 | ml |
soy sauce, tamari
light |
|
| 177 | ml |
molasses
dark |
|
| 2.5 | ml |
galangal root
ground |
*
|
| 2.5 | ml |
cilantro
ground |
|
| 2.5 | ml |
black pepper
|
|
Directions
Combine 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 200 degrees on a candy thermo- meter.
Reduce the neat 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 2 to 3 months if tightly covered.
