Ingredients
-
1
-
1
-
1
-
7
-
1
-
1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Ketjap Manis, This is Indonesian soy sauce; slightly thicker and sweeter than regular soy sauce If you cannot buy commercial Ketjap manis in your local market, you can follow this recipe use it in my Barbecued Roast Beef recipe, for a marinade base, and in spicy peanut sauce , My uncle was Indonesian and he always cooked bami for me I have too hard of a time in recent yrs finding the kejup I started using equal parts soy and dark molasses or sorghum But this recipe sounds good so I’m going to try it , Hi, I’m Indonesian In my opinion, I will only use soy sauce and brown suggar for making kecap manis Each one part, for example 1/2 cup soy sauce and 1/2 cup brown sugar That would be enough If you make it too complecated like this, I’m afraid it won’t taste authentic Indonesian kecap manis
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Steps
|
1
Done
|
Combine Sugar and Water in 2 Quart Saucepan. |
|
2
Done
|
Bring to Simmer Over Medium Heat, Stirring Constantly Just Until Sugar Dissolves. |
|
3
Done
|
Increase Heat to High and Continue Cooking Until Syrup Reaches 200 Degrees on a Candy Thermometer, About 5 Minutes. |
|
4
Done
|
Reduce Heat to Low. |
|
5
Done
|
Stir in Remaining Ingredients and Simmer 3 Minutes. |
|
6
Done
|
This Will Keep 2-3 Months Tightly Covered in the Refrigerator. |
