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“This is Indonesian soy sauce; slightly thicker and sweeter than regular soy sauce. If you cannot buy commercial Ketjap manis in your local market, you can follow this recipe. I use it in my "Barbecued Roast Beef" recipe, for a marinade base, and in spicy peanut sauce.”
READY IN:
25mins
YIELD:
3 cups of ketjap manis
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sugar and water in 2 quart saucepan.
  2. Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
  3. Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
  4. Reduce heat to low.
  5. Stir in remaining ingredients and simmer 3 minutes.
  6. This will keep 2-3 months tightly covered in the refrigerator.

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