*  Exported from  MasterCook  *
 
                       Kecap Manis (Sweet Soy Sauce)
 
 Recipe By     : MSN Web site * Reformat02/26/97  MM-116.mxp
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Sauces                           Indonesian
                 Oriental / Far East
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
 Source: “The Indonesian Kitchen” Copeland Marks with Mintari Soeharjo '81
 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.
 
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