Ketjap Manis
Spicy, sweet soy sauce for use in many Indonesian dishes, or as a condiment.
Ingredients
- 750ml dark Chinese soy sauce
- 550g palm sugar or brown sugar
- 10 cloves garlic
- one 5cm piece galanga or ginger
- 1 stalk lemongrass
- 4 star anise
- 1 stick cinnamon
- 5 thai peppers
- 6 kaffir lime leaves
Method
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1
Place all ingredients in a large saucepan. The pan should be large enough to accommodate the foam that will be produced when cooking.
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2
Bring to the boil. Reduce heat and let simmer an hour over low heat.
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3
Remove from heat and let sit one hour. Strain and pour into a very clean bottle.
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4
Ketjap keeps well for a year or two at room temperature.
