Ketjap Manis Plus Stir Fry Beef Recipes
KETJAP MANIS PLUS STIR FRY BEEF
I was short of time and wanted a tasty easy quick dish - this worked for me I hope if you try it you will like it too. I served this over a bought kit of "Pad Thai", although not as good as home made Pad Thai it was delicious none the less
Provided by Bergy
Categories Meat
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Brown the beef in the oil for apprx 5 minutes.
- Add remaining ingredients, stir well and simmer for 10 minutes.
- Serve over noodles or rice.
Nutrition Facts : Calories 453.7, Fat 35.5, SaturatedFat 12.1, Cholesterol 101.3, Sodium 89.6, Carbohydrate 3.8, Fiber 0.9, Sugar 2.2, Protein 28.6
CHEF JOEY'S KETJAP MANIS
If you enjoy Asian food then Ketjap Manis is a great sauce to have in your fridge. It's dark and sweet and really adds to Satay or Sunflower Butter Sauces. I don't like using sugar so I came up with this sauce using Agave Syrup in its place. I have tried the commercial Ketjap and it's thicker then mine.
Provided by Chef Joey Z.
Categories Sauces
Time 20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine the agave and water in a small sauce pan.
- Bring to a boil.
- Using a candy thermometer bring the mixture up to 200'F.
- Once it reaches that temperature reduce the heat to low.
- Stir in the rest of the ingredients and simmer for 5 minutes.
- Store in the fridge for 2-3 months in a jar with a lid.
- Bon Appetit!
Nutrition Facts : Calories 41.9, Fat 0.1, Sodium 1098.7, Carbohydrate 8.8, Fiber 0.2, Sugar 5.9, Protein 2.1
KETJAP MANIS
Make and share this Ketjap Manis recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 15m
Yield 1 1/4 cup
Number Of Ingredients 6
Steps:
- Caramelize 3/4 cup sugar in a heavy pot.
- Gradually stir in the rest of the ingredients. Bring to a boil, lower heat and simmer for 10 minutes.
- Cool and strain through cheesecloth.
Nutrition Facts : Calories 610, Fat 0.3, Sodium 12872.7, Carbohydrate 134.6, Fiber 1.9, Sugar 123.7, Protein 24.4
KETJAP MANIS
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.
Provided by SilentCricket
Categories Sauces
Time 25m
Yield 3 cups of ketjap manis
Number Of Ingredients 7
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.
Nutrition Facts : Calories 474, Fat 0.2, Sodium 5403, Carbohydrate 112.7, Fiber 1, Sugar 98.7, Protein 10.3
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