Source: "The Indonesian Kitchen" Copeland Marks with Mintari Soeharjo 81 1. Carmelize the sugar in a saucepan over low heat, stirring frequently. When sugar has melted, add the soy sauce & all the other ingredients. 2. Bring to a boil, & stir until the sugar has dissolved completely. Cook over low heat for 10 minutes. 3. Allow this somewhat thickened syrup to cool, & pour it into one or more bottles. Author says not to strain the sauce as believes the garlic, anise, salam & laos continue to provide flavor. Keeps for several months refrigerated. Makes about 2 3/4 cups. Notes: can often purchase this, sometimes under "Conimex" label, Ketjap Benteng Manis. Recipe by: MSN Web site * Reformat02/26/97 MM-116.mxp Posted to Bakery-Shoppe Digest V1 #206 by Bill & Leilani Devries
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|Serving Size: 1 Serving (719g)|
|Recipe Makes: 3|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 10949.7mg||378 %|
|Potassium 437.7mg||12 %|
|Total Carbohydrate 511.8g||151 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 510.2g|
|Protein 20.8g||30 %|
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Calories per serving: 2057
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