Indonesian Ketjap Manis Sauce for Chicken Or

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Indonesian Ketjap Manis Sauce for Chicken Or Ingredients

Stephen Ceideburg	3/4 c Sugar
2 Garlic cloves, minced	1 c Soy sauce
1/4 c Ketjap manis, store bought	2 tb Water
1/4 c Fresh lime juice	1 tb Sliced lemon grass
2 tb Safflower oil	1 Clove garlic, minced
Ketjap Manis:	1 Star anise

Instructions for Indonesian Ketjap Manis Sauce for Chicken Or

Combine all ingredients. Mix well, Makes enough for 1 pound of chicken or fish. To use: Cut chicken or fish into cubes. Place in a glass bowl, pour in sauce and toss to coat. Let marinate 30 minutes to 1 hour before grilling. Ketjap manis: Caramelize 3/4 cup sugar in a heavy pot. Gradually stir in 1 cup soy sauce, 2 tablespoons water, 1 tablespoon sliced lemon grass, 1 minced garlic clove and 1 star anise. Bring to a boil, lower heat and simmer for 10 minutes. Cool and strain through cheesecloth. Makes about 1 1/4 cups. Store in the refrigerator. From an article by Heidi Haughy Cusik, The San Francisco Chronicle, 7/1/92. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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