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Indonesian Ketchup / Ketjap Manis |
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Print this Recipe 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. 2 cups soy sauce 1 1/2 cups light brown sugar, firmly packed, or more to taste 3/4 cup molasses, or more to taste 2 cloves garlic, flattened with the side of a cleaver and peeled 2 slices ginger (each 1/4 inch thick), flattened with the side of a cleaver 2 whole star anise or 1 teaspoon anisette liqueur plus 1/4 teaspoon liquid smoke 1 bay leaf 1 teaspoon 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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