Ketjap Manis Plus Stir Fry Beef Recipes
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
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
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
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- When your wok starts to ‘smoke’ it will be hot enough. Add a little oil and then toss the beef quickly in two batches until just browned. Set aside.
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