Best Indonesian Ketchup Ketjap Manis Recipes

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

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.