Ketjap Manis Recipe
Yield: 40 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Sugar, brown, dark
2 cup: , water
1 1/2 cup: Soy sauce, light
3/4 cup: Molasses, dark
1/2 tsp: Galangal, ground
1/2 tsp: Cilantro, ground
1/2 tsp: Pepper, black
Directions:
Calories per serving: 84
Fat grams per serving: 0 Approx. Cook
Time: 0:30 Combine and sugar and water in a 2-quart
stainless steel saucepan and bring to a boil over
moderate heat, stirring until the sugar dis- solves.
Increase the heat to high and cook briskly, uncovered,
for 5 minutes or until the syrup reaches 200 degrees
on a candy thermo- meter. Reduce the neat to low,
stir in the soy sauce, molasses, galangal, cilantro,
and pepper, and simmer for 3 minutes. Remove from the
heat; let cool. Strain the sauce through a fine sieve
set over a bowl. Sauce will keep at room temperature
2 to 3 months if tightly covered.
Source from luhu.jp
Fat grams per serving: 0 Approx. Cook
Time: 0:30 Combine and sugar and water in a 2-quart
stainless steel saucepan and bring to a boil over
moderate heat, stirring until the sugar dis- solves.
Increase the heat to high and cook briskly, uncovered,
for 5 minutes or until the syrup reaches 200 degrees
on a candy thermo- meter. Reduce the neat to low,
stir in the soy sauce, molasses, galangal, cilantro,
and pepper, and simmer for 3 minutes. Remove from the
heat; let cool. Strain the sauce through a fine sieve
set over a bowl. Sauce will keep at room temperature
2 to 3 months if tightly covered.
Source from luhu.jp