---------- Recipe via Meal-Master (tm) v8.02
  
       Title: INDONESIAN KETJAP MANIS SAUCE FOR CHICKEN OR 
  Categories: Sauces
       Yield: 1 servings
  
            Stephen Ceideburg
       2    Garlic cloves, minced
     1/4 c  Ketjap manis, store bought
            -or homemade (below)
     1/4 c  Fresh lime juice
       2 tb Safflower oil
            Ketjap Manis:
     3/4 c  Sugar
       1 c  Soy sauce
       2 tb Water
       1 tb Sliced lemon grass
       1    Clove garlic, minced
       1    Star anise
  
   Combine all ingredients. Mix well, Makes enough for 1
   pound of chicken or fish.
   
   To use: Cut chicken or fish into cubes. Place in a
   glass bowl, pour in sauce and toss to coat. Let
   marinate 30 minutes to 1 hour before grilling.
   
   Ketjap manis: Caramelize 3/4 cup sugar in a heavy pot.
   Gradually stir in 1 cup soy sauce, 2 tablespoons
   water, 1 tablespoon sliced lemon grass, 1 minced
   garlic clove and 1 star anise. Bring to a boil, lower
   heat and simmer for 10 minutes. Cool and strain
   through cheesecloth. Makes about 1 1/4 cups. Store in
   the refrigerator.
   
   From an article by Heidi Haughy Cusik, The San
   Francisco Chronicle, 7/1/92.
  
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