Recipe#25151

Title: Kecap Manis(Sweet Soy Sauce)

From: "Mary Spyridakis" 
Date: Mon, 2 Jun 97 02:02:57 UT 
Source: "The Indonesian Kitchen" Copeland Marks with Mintari Soeharjo '81

2 1/2  cups          Sugar
  21      oz            Soy sauce; Chinese dark - 2 3/4 cups
   3      cloves        Garlic -- Mashed
     1/2  tsp           Star Anise pods
   2                    Salam leaves
   2      pieces        Laos (galangal)
     1/2  cup           Water
                        - NOTE-see Dendeng Ragi Java
                        for info on laos
1. Carmelize the sugar in a saucepan over low heat, stirring frequently. When 
sugar has melted, add the soy sauce & all the other ingredients.
2. Bring to a boil, & stir until the sugar has dissolved completely.
Cook over 
low heat for 10 minutes. 3. Allow this somewhat thickened syrup to cool, & 
pour it into one or more bottles.
Author says not to strain the sauce as believes the garlic, anise, salam & 
laos continue to provide flavor. Keeps for several months refrigerated. Makes 
about 2 3/4 cups. Notes: can often purchase this, sometimes under "Conimex" 
label, Ketjap Benteng Manis.