Kecap Manis (Indonesian Soy Sauce)

Cooking with Bon Appétit: Appetizers, 1982

20 minutes — 3 cups

Ingredients

1	cup	dark brown sugar (firmly packed)
1	cup	water
1	cup	japanese soy sauce
7	tablespoon	dark molasses
1	teaspoon	fresh ginger (grated)
1⁄2	teaspoon	ground coriander
1⁄2	teaspoon	ground black pepper

Instructions

Combine sugar and water in 2 quart saucepan. Bring to simmer over medium heat, stirring just until sugar dissolves. Increase heat to high and continue cooking until syrup reaches 200°F on candy thermometer, about 5 minutes. Reduce heat to low, stir in remaining ingredients and simmer 3 minutes.

Notes

This recipe for Kecap Manis will keep for 2 to 3 months tightly covered and refrigerated.