Ketjap Manis (Debaat)

2 c Sugar, brown, dark

2 c Water

1 1/2 c Soy sauce, light

3/4 c Molasses, dark

1/2 ts Galangal, ground

1/2 ts Cilantro, ground

1/2 ts Pepper, black

Sure...Kecap (or, more commonly, "ketjap") refers to a number of sauces from Indonesia; the most common is ketjap manis, which is the Indonesian kind of soy sauce, and is rather sweeter than Chinese soy sauce or Japanese shoji or tamari. (It`s pronounced "ketchup", btw.) Recipe follows: Number of Servings: 40 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 dissolves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200F on a candy thermometer.

Reduce the heat 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 for 2 to 3 months if tightly covered. Posted by Stephen Ceideberg; October 7 1992.