Kecap Manis

Ingredients

• Soy sauce

  Made from soy (tamari)

  1 cup or 288g

• Brown sugar

  1 ¼ cup unpacked or 181g

• Molasses

  1 tbsp or 20g

• Garlic

  Raw

  3 clove or 9g

• Ginger root

  Raw

  3 tbsp or 18g

Directions

1. Place all ingredients in a small saucepan and bring to a boil. *Add 2 whole Star Anise & Clove if you have it.*
2. Note: You can also experiment with adding ingredients like black peppercorns, chillies, coriander seeds, lemongrass, kaffir or curry lime leaves
3. Reduce the heat to medium-low and simmer uncovered, stirring frequently, until the sugar is dissolved and sauce begins to thicken, 10-15 minutes.
4. Note: The sauce will continue to thicken as it cools so be careful not to over-cook it. But you can get an idea of its thickness by placing a place in the freezer for a few minutes and then spooning a little sauce onto it to see how thick it is when it cools.
5. Turn off the heat, cover and let cool completely with the spices, garlic and ginger still in it so they can continue to release their flavours. Once cool, discard the pieces, pour the sauce into an airtight jar and store in the fridge.
6. It will keep for several weeks. Makes about 1 cup.