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KECAP MANIS - INDONESIAN SWEET THICK SOY SAUCE

If you cannot find this ingredient, you can make a very close substitute by doing it at home in your own kitchen. Every manufacturer has their own secret recipe, so here is mine. Make your own and save some bucks.



This is a flavor that you will truly love, and can be used in many Asian recipes that callfor a sweet or thick soy sauce. Try it for basting barbecued chicken wings. It is worth the effort of having it on hand.**SEE COOK'S NOTES**


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: MAKES ABOUT A QUART

●  3 cups firmly packed dark brown sugar
●  2 cups water
●  2 cups dark Chinese soy sauce
●  1⅓ cups dark molasses
●  3 teaspoons grated fresh ginger
●  1˝ teaspoon ground coriander
●  1˝ teaspoons freshly ground pepper
●  4 star anise
●  6 bay leaves
●  4 cloves garlic

METHOD 1 (REDUCED SYRUP METHOD): 

1.  Combine sugar and water in 2-quart saucepan.

2.  Bring to simmer over medium heat, stirring just until sugar dissolves.

3.  Increase heat to high and continue cooking until syrup reaches 200°F on candy thermometer, about 5 minutes.

4.  Reduce heat to low, stir in remaining ingredients and simmer until garlic cloves are very soft and sauce is reduced by 1/3.

5.  Let cool and strain into sterilized jars and refrigerate. 

6.  When cool the sauce should be very thick and very slow to pour.

7.  Kecap Manis will keep 2 to 3 months tightly covered and refrigerated.


METHOD 2 (CARAMELIZED SUGAR METHOD): 
	1.	Half-fill a large bowl with water and ice cubes and set it beside the stove.
		
	2.	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 sauce pan in ice water for about 30
                seconds.

	3.	Add soy sauce, molasses, ginger,  coriander,  black pepper, star anise and garlic to the cooled
                caramel.

	4.	Return pan to medium-high heat and bring to a simmer, stirring occasionally. Reduce heat to
                low and simmer for 10 minutes.

	5.	Remove from heat and let cool completely. Strain the sauce to get rid of the solids. Transfer
                to a jar (sterilized if keeping longer than 1 week) and let mellow overnight in the refrigerator
                before using.

**COOK'S NOTES** 
	1.	Make Ahead Tip: Cover and refrigerate for up to 2-3 months or freeze for up to 6-8 months.




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