Recipe#25152

Title: Ketjap Manis (Debaat)

Posted by Stephen Ceideberg; October 7 1992.

Yield: 1 servings
 
      2 c  Sugar, brown, dark
      2 c  Water
  1 1/2 c  Soy sauce, light
    3/4 c  Molasses, dark
    1/2 ts Galangal, ground
    1/2 ts Cilantro, ground
    1/2 ts Pepper, black
 
  Sure...Kecap (or, more commonly, "ketjap") refers to a number of
  sauces from Indonesia; the most common is ketjap manis, which is the
  Indonesian kind of soy sauce, and is rather sweeter than Chinese soy
  sauce or Japanese shoji or tamari.  (It's pronounced "ketchup", btw.)
  
  Recipe follows:
  
  Number of Servings: 40 Approx. Cook Time: 0:30
  
  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 200F 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.