Kecap Manis Sweet Soy Sauce Recipes

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.

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.

Steps:

• Carmelize the sugar in saucepan over low heat, stirring frequently.
• When the sugar has melted, add the remaining ingredients.
• Bring to a boil, stirring constantly until the sugar has completely dissolved.
• Lower heat and cook for 10 minutes more.
• Removed from heat and allow to cool.
• Pour into a bottle and store in the fridge.
• This can be stored for several months.
• I do not strain it as the flavor improves with time.