As I was interviewed yesterday on local radio WCOM FM in Carrboro I mentioned a wonderful ingredient that I often use for glazes, marinades and as a finishing sauce. Ketjap Manis is an Indonesian sweet soy sauce made with molasses, dark brown sugar, soy sauce, ginger and coriander. I love to make it from scratch when I have time but if time is of the essence you can find it at specialty stores such as Southern Season in Chapel Hill or Asian market. If you are gluten free you would need to make your own recipe with the simple steps listed below using Tamari in place of soy sauce.

Delicious on fish, chicken, meat or in a stir fry add this to your kitchen pantry for a lively new twist on sauces.

Ketjap Manis
makes 3 cups

1 cup dark brown sugar, packed
1 cup water
1 cup soy sauce or Tamari
7 Tb. dark molasses
1 tsp. finely minced ginger
1/2 tsp. ground coriander
1/2 tsp. ground black pepper

Combine sugar and water in a medium saucepan and bring to a simmer over medium heat, stirring constantly. Bring to a boil and cook until the syrup reaches 200 on a candy thermometer, about 5 minutes. Reduce heat to low and stir in the remaining ingredients. This will keep for 2 to 3 months refrigerated.


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