Kecap Manis Indonesian Soy Sauce
|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|
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.