Indonesian Ketchup Ketjap Manis Recipes
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
INDONESIAN KETCHUP / KETJAP MANIS
Number Of Ingredients 8
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
Nutrition Facts : Nutritional Facts Serves
BABI KETJAP
A wonderful Indonesian dish. It means Soy Pork. I found it online and we love it. Cook time does not include time to cook rice.
Provided by HeidiSue
Categories Pork
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Toss the cut up pork with a little salt & pepper and set aside.
- Heat a little oil and saute the onions for a few minutes.
- Add the pork, ginger and sambal and saute until pork is browned.
- Add the Ketjap Manis and water and mix until well incorporated.
- Bring mixture to a med. simmer and cook for a good 30 minutes stirring frequently.
- It is done when the liquid has cooked down and thickened.
- Top with green onions and serve with rice. We also enjoy it with a little extra sambal on the side.
Nutrition Facts : Calories 516.3, Fat 31.9, SaturatedFat 11.1, Cholesterol 136.1, Sodium 99.7, Carbohydrate 8.9, Fiber 1.3, Sugar 3.3, Protein 46
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