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Indonesian Ketchup / Ketjap Manis |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Indonesian Ketchup / Ketjap Manis recipe on the web!! INDONESIA Makes about 3 cups Ask for ketchup in the world’s fourth most populous nation, and you’re likely to be served ketjap manis, a thick, syrupy, sweet, spiced soy sauce. At first glance, nothing could be more different than the blood-red sauce most of Americans think of as ketchup. But the two condiments are closely related, kissing cousins as it were, descended from a common historical ancestor. Here’s a homemade ketjap manis that makes an intriguing condiment for simple grilled meats and seafood. Note: Mix equal parts ketjap and melted butter to make a fabulous basting mixture for grilled fish. For the sake of convenience, I’ve westernized the recipe slightly, substituting the more readily available ginger and bay leaves for the traditional galangal and salam leaf. If you have the patience to search out these ingredients at an Asian market, your ketjap will taste even more authentic. Throughout the book, I have suggested an even easier substitute for the ketjap-equal parts soy sauce and molasses-but if you like Indonesian grilling as much as I do, it’s worth buying real ketjap manis or making your own. _ c soy sauce _ 1/2 c light brown sugar, firmly packed, or more to taste ___ c molasses, or more to taste _ clove garlic, flattened with the side of a cleaver and peeled _ slice ginger (each 1/4 inch thick), flattened with the side of a cleaver _ whole star anise or 1 teaspoon anisette liqueur plus 1/4 teaspoon liquid smoke _ bay leaf _ tsp coriander seeds 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 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. North Carolina Vinegar Sauce Elida's Honey-Guava Barbecue Sauce Carolina Mustard Barbecue Sauce Georgian Pickled Plum Sauce / Tkemali Bengali Mango-Tamarind Barbecue Sauce Jake's Turkish Coffee Barbecue Sauce Ginger-Plum Barbecue Sauce Nicaraguan Tomato Sauce / Salsa Marinara Romesco Sauce Charred Tomato Sauce With Pomegrante Molasses / Khashkesh Hoisin-Chile Sauce A Simple Tamarind Barbecue Sauce Indonesian Ketchup / Ketjap Manis Thai Peanut Sauce Dutch West Indian Peanut Sauce Vietnamese Apple And Shrimp Sauce / Mam Nem White Miso Barbecue Sauce Red Mis Barbecue Sauce Classic Teriyaki Sauce Basic Chimichurri Red Chimichurri Dry Chimichurri Portuguese Hot Sauce / Piri-Piri A Simple Harissa Preserved Lemon Harissa Coriander Sauce County Hot Sauce / Molho da Companha French West Indian "Dog" Sauce / Sauce Chien Hot And Sweet Mint Sauce Garlic Sauce Lemon-Honey Sauce With Garlic Catalan Vinaigrette Tamarind Dipping Sauce Basic Vietnamese Dipping Sauce / Nuoc Cham Peanut Chile Dipping Sauce Asian Pear Dipping Sauce A Simple Javanese Dipping Sauce |
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