Indonesian Soy Sauce
|Packed dark brown sugar||1⁄2 Cup (8 tbs)|
|Dark brown sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Light molasses||2 Tablespoon|
|Fresh ginger||1 Teaspoon, peeled and minced|
|Peeled minced ginger||1 Teaspoon (Fresh)|
|Ground coriander||1⁄4 Teaspoon|
|Freshly ground white pepper||1⁄8 Teaspoon|
1) In a heavy saucepan, place the brown sugar and water and cook, stirring, over low heat for 1 minute, till sugar dissolves.
2) Now, increase the heat to medium and cook at very slow boil until the mixture thickens slightly, for about 2 minutes.
3) Reduce the heat to low and stir in the soy sauce, molasses, ginger, coriander, and pepper.
4) Simmer for another 2 minutes, stirring frequently.
5) Use as required.
The sauce may be stored tightly covered in the refrigerator, up to 2 months.