Title: INDONESIAN KETJAP MANIS SAUCE FOR CHICKEN OR
Categories: Sauces
Yield: 1 servings
Stephen Ceideburg
2 Garlic cloves, minced
1/4 c Ketjap manis, store bought
-or homemade (below)
1/4 c Fresh lime juice
2 tb Safflower oil
Ketjap Manis:
3/4 c Sugar
1 c Soy sauce
2 tb Water
1 tb Sliced lemon grass
1 Clove garlic, minced
1 Star anise
Combine all ingredients. Mix well, Makes enough for 1
pound of chicken or fish.
To use: Cut chicken or fish into cubes. Place in a
glass bowl, pour in sauce and toss to coat. Let
marinate 30 minutes to 1 hour before grilling.
Ketjap manis: Caramelize 3/4 cup sugar in a heavy pot.
Gradually stir in 1 cup soy sauce, 2 tablespoons
water, 1 tablespoon sliced lemon grass, 1 minced
garlic clove and 1 star anise. Bring to a boil, lower
heat and simmer for 10 minutes. Cool and strain
through cheesecloth. Makes about 1 1/4 cups. Store in
the refrigerator.
From an article by Heidi Haughy Cusik, The San
Francisco Chronicle, 7/1/92.
