Kecap Manis Indonesian Soy Sauce Recipe
Ingredients
| 1 cup firmly packed dark brown sugar | ||
| Water | 1 Cup (16 tbs) | |
| 1 cup Japanese soy sauce | ||
| 7 tablespoons dark molasses | ||
| Grated ginger | 1 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
Directions
Combine sugar and water in 2-quart saucepan.
Bring to simmer over medium heat, stirring just until sugar dissolves.
Increase heat to high and continue cooking until syrup reaches 200°F on candy thermometer, about 5 minutes.
Reduce heat to low, stir in remaining ingredients and simmer 3 minutes.
Kecap Manis will keep 2 to 3 months tightly covered and refrigerated.
Bring to simmer over medium heat, stirring just until sugar dissolves.
Increase heat to high and continue cooking until syrup reaches 200°F on candy thermometer, about 5 minutes.
Reduce heat to low, stir in remaining ingredients and simmer 3 minutes.
Kecap Manis will keep 2 to 3 months tightly covered and refrigerated.
Chef
