Indonesian Ketchup Ketjap Manis Recipes

HOMEMADE KECAP MANIS (INDONESIAN SWEET SOY SAUCE)

Steps:

• In a small saucepan over medium low heat, place all the ingredients and mix to combine.
• Cook for about 15 minutes, stirring occasionally, until the sugar has dissolved. If the sauce comes to a boil at any point, reduce the heat so that it remains at a low simmer.
• Turn off the heat. Remove or strain the star anise, ginger, and peppercorns. You can opt to remove the garlic too if you'd like. The sauce will continue to thicken as it cools.
• Leave the mixture to cool completely before storing in a jar and refrigerating. The sweet soy sauce will continue to thicken as it cools completely.
• Store in an air-tight container and refrigerate until ready to use. This can be stored for months!

INDONESIAN SWEET SOY SAUCE (KECAP MANIS)

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.

KETJAP MANIS

Steps:

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

INDONESIAN KETCHUP / KETJAP MANIS

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

KECAP MANIS (SWEET SOY SAUCE)

Steps:

• Heat sugar in a heavy saucepan over medium-low heat until sugar becomes lightly brown. Slowly stir in soy sauce. Once the sugar and soy sauce are combined, stir in the water, star anise, curry leaves, ginger, and garlic. Increase heat and bring to a boil. Simmer until the sugar is dissolved, about 15 minutes. Remove from heat and cool. Strain sauce and pour into a lidded bottle or jar. Store in the refrigerator.