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Kecap Manis Indonesian Soy Sauce

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Ingredients
  Firmly packed brown sugar 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Japanese soy sauce 1 Cup (16 tbs)
  Dark molasses 7 Tablespoon
  Grated fresh ginger 1 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Freshly 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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Servings: 
20

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