Ketjap manis

Yield: 40 Servings

Ingredients:

2 c Sugar brown dark
2 c ;water
1 1/2 c Soy sauce light
3/4 c Molasses dark
1/2 ts Galangal ground
1/2 ts Cilantro ground
1/2 ts Pepper

Instructions:

black Calories per serving: 84 Fat grams per serving: 0 Approx. Cook Time: 0:30 Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat stirring until the sugar dis- solves. Increase the heat to high and cook briskly uncovered for 5 minutes or until the syrup reaches 200 degrees on a candy thermo- meter. Reduce the neat to low stir in the soy sauce molasses galangal cilantro and pepper and simmer for 3 minutes. Remove from the heat; let cool. Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature 2 to 3 months if tightly covered.