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Indonesian Sweet Soy Sauce (Kecap Manis)

Categories:
condiments

1 1/4 cups granulated sugar
1/2 cup water
1 10 ounces bo reduced-sodium say sauce
--1 1/3 cups
1 star anise pod
1 clove garlic; crushed

1. Half-fill a large bowl with water and ice cubes and set it beside the stove.

2. In a heavy 3-quart saucepan, combine sugar and water. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Once it starts boiling, cook without stirring until syrup turns amber, 5 to 10 minutes. Immediately set saucepan in ice water for about 30 seconds.

3. Add soy sauce, star anise and garlic to cooled caramel. Return saucepan to medium-high heat and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 10 minutes. Remove from heat and let cool completely. Discard garlic. Transfer to a jar (sterilized if keeping longer than 1 week) and let mellow overnight in the refrigerator before using. (The sauce will keep, covered, in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.)

Makes about 1 1/3 cups.

50 calories per tablespoon; 1 gram protein; 0 grams fat; 12 grams carbohydrate; 535 mg sodium; 0 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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NOTES : Use Indonesian Sweet Soy Sauce as a basting sauce or add it to a tomato-based barbecue sauce to make an unusual condiment for chicken or pork.

Contributor: Eating Well, July/August 1997

Yield: 22 servings

Preparation Time: 0:00




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