Indocooks Indonesian Style Ketchup Recipes

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INDONESIAN SWEET SOY SAUCE (KECAP MANIS)



Indonesian Sweet Soy Sauce (Kecap Manis) image

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. From EatingWell magazine, July/August 1997 and posted for ZWT6.

Provided by kitty.rock

Categories     Sauces

Time 30m

Yield 1 1/3 cups

Number Of Ingredients 5

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

Steps:

  • Half-fill a large bowl with water and ice cubes and set it beside the stove.
  • 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.
  • Add soy sauce, star anise and garlic to cooled caramel.
  • Return pan to medium-high heat and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 10 minutes.
  • 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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 6 months.

INDONESIAN KETCHUP / KETJAP MANIS



Indonesian Ketchup / Ketjap Manis image

Number Of Ingredients 8

2 cups soy sauce
1 1/2 cups light brown sugar, firmly packed, or more to taste
3/4 cup molasses, or more to taste
2 cloves garlic, flattened with the side of a cleaver and peeled
2 slices ginger (each 1/4 inch thick), flattened with the side of a cleaver
2 whole star anise or 1 teaspoon anisette liqueur plus 1/4 teaspoon liquid smoke
1 bay leaf
1 teaspoon coriander seeds

Steps:

  • 1. Combine the soy sauce, 1 1/2 cups sugar, 3/4 cup molasses, the garlic, ginger, star anise, bay leaf, and coriander seeds in a medium-size, heavy saucepan. Bring to a boil over medium heat, stirring until the sugar is dissolved. Reduce the heat to medium-low and simmer, uncovered, until the mixture is richly flavored and slightly syrupy, about 8 minutes. Stir the mixture as it cooks. Taste for seasoning, adding sugar or molasses as necessary the sauce should be quite sweet.2. Strain the ketjap into a clean jar and let cool it will keep, tightly covered in the refrigerator, for several months.Makes about 3 cups

Nutrition Facts : Nutritional Facts Serves

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