Indonesian Sweet Soy Sauce Kecap Manis
|Sugar||1 Cup (16 tbs)|
|Light chinese soy sauce||1 1⁄4 Cup (20 tbs)|
|Garlic||2 Clove (10 gm), bruised|
|Star anise pods||2 Large (Large)|
1. In a heavy medium saucepan, cook the sugar over moderately low heat, stirring occasionally, until it melts and is caramelized to a rich brown.
2. Add the soy sauce, garlic, star anise and 1/4 cup of water. Cook stirring, until the caramel and soy are blended. Simmer until slightly thickened, about 15 minutes. Let cool, then pour into a wide-mouthed jar. (Include the garlic and anise.) Cover and refrigerate for up to 2 years.