Indonesian Sweet Soy Sauce (Kecap Manis) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 1 |
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This Indonesian version of soy sauce is thicker, sweeter and more complex than what you're used to. Try sautéeing green beans with ginger and a dash of kecap manis. Ingredients:
1 1/4 cups sugar |
1/2 cup water |
1 (10 ounce) jar reduced sodium soy sauce (about 1 1/3 cups) |
1 star anise, pod |
1 garlic clove, crushed |
Directions:
1. Half-fill a large bowl with water and ice cubes and set it beside the stove.
2. Combine sugar and water in a heavy 3-quart saucepan. 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.
4. Return pan to medium-high heat and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 10 minutes.
5. 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.
6. Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 6 months.
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