Indocooks Indonesian Style Ketchup Recipes

HOMEMADE KECAP MANIS (INDONESIAN SWEET SOY SAUCE)

Steps:

• In a small saucepan over medium low heat, place all the ingredients and mix to combine.
• Cook for about 15 minutes, stirring occasionally, until the sugar has dissolved. If the sauce comes to a boil at any point, reduce the heat so that it remains at a low simmer.
• Turn off the heat. Remove or strain the star anise, ginger, and peppercorns. You can opt to remove the garlic too if you'd like. The sauce will continue to thicken as it cools.
• Leave the mixture to cool completely before storing in a jar and refrigerating. The sweet soy sauce will continue to thicken as it cools completely.
• Store in an air-tight container and refrigerate until ready to use. This can be stored for months!

INDOCOOK'S INDONESIAN-STYLE KETCHUP

Steps:

• Combine soy sauce, molasses, brown sugar, and chicken bouillon in a saucepan. Slowly heat until a slow boil is reached. Remove from heat and cool completely. Store, refrigerated, in an airtight container.

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

INDOCOOK'S INDONESIAN-STYLE KETCHUP

Steps:

• Combine soy sauce, molasses, brown sugar, and chicken bouillon in a saucepan. Slowly heat until a slow boil is reached. Remove from heat and cool completely. Store, refrigerated, in an airtight container.