Recipe#25127

Title: Indonesian Ketjap Manis Sauce For Chicken Or

From an article by Heidi Haughy Cusik, The San
Francisco Chronicle, 7/1/92.

Yield: 1 servings
 
           Stephen Ceideburg
      2    Garlic cloves, minced
    1/4 c  Ketjap manis, store bought
           -or homemade (below)
    1/4 c  Fresh lime juice
      2 tb Safflower oil
           Ketjap Manis:
    3/4 c  Sugar
      1 c  Soy sauce
      2 tb Water
      1 tb Sliced lemon grass
      1    Clove garlic, minced
      1    Star anise
 
  Combine all ingredients. Mix well, Makes enough for 1
  pound of chicken or fish.
  
  To use: Cut chicken or fish into cubes. Place in a
  glass bowl, pour in sauce and toss to coat. Let
  marinate 30 minutes to 1 hour before grilling.
  
  Ketjap manis: Caramelize 3/4 cup sugar in a heavy pot.
  Gradually stir in 1 cup soy sauce, 2 tablespoons
  water, 1 tablespoon sliced lemon grass, 1 minced
  garlic clove and 1 star anise. Bring to a boil, lower
  heat and simmer for 10 minutes. Cool and strain
  through cheesecloth. Makes about 1 1/4 cups. Store in
  the refrigerator.