Ketjap Manis (Debaat)
brown sugar, dark
soy sauce, tamari
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 200 degrees F 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.