Ketjap Manis

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.