Best Chef Joeys Ketjap Manis Recipes
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
KECAP MANIS (SWEET SOY SAUCE)
I got this recipe while in Indonesia. Some ingredients may be substituted.
Provided by Rocky
Categories World Cuisine Recipes Asian Indonesian
Time 2h25m
Yield 30
Number Of Ingredients 7
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.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 16.9 g, Sodium 1441.7 mg, Sugar 16.7 g
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
CHEF JOE'S BAKED MACARONI AND CHEESE
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
- In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.
- Put half the macaroni into a buttered 2-quart casserole and top with half the Cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.
- In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.
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