Recipe By : MSN Web site * Reformat02/26/97 MM-116.mxp
Serving Size : 3 Preparation Time :0:00
Categories : Sauces Indonesian
Oriental / Far East
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Sugar
21 oz Soy sauce; Chinese dark - 2 3/4 cups
3 cloves Garlic -- Mashed
1/2 tsp Star Anise pods
2 Salam leaves
2 pieces Laos (galangal)
1/2 cup Water
- NOTE-see Dendeng Ragi Java
for info on laos
Source: "The Indonesian Kitchen" Copeland Marks with Mintari Soeharjo '81
1. Carmelize the sugar in a saucepan over low heat, stirring frequently. When
sugar has melted, add the soy sauce & all the other ingredients.
2. Bring to a boil, & stir until the sugar has dissolved completely. Cook over
low heat for 10 minutes. 3. Allow this somewhat thickened syrup to cool, &
pour it into one or more bottles.
Author says not to strain the sauce as believes the garlic, anise, salam &
laos continue to provide flavor. Keeps for several months refrigerated. Makes
about 2 3/4 cups. Notes: can often purchase this, sometimes under "Conimex"
label, Ketjap Benteng Manis.
