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California Farm Fresh Thick Sweet Soy Sauce: Ketjap Manis
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Chef :
Hobby HorsemanCalifornia Farm Fresh Thick Sweet Soy Sauce: Ketjap Manis
My favorite sauce, a drop or two on fried rice, omelettes, noodles. We make this with regular soy sauce and sugar. Home made, no artificial coloring agents, preservatives, thickening agents added! The flavor is from melting, carmelizing and almost burning half the sugar before adding the other ingredients. Fermented soy sauce stays fresh for at least three years.
Cooking instructions
* Step 1
In cast iron sauce pan, at medium heat, melt cup of sugar in 1/2 cup of dark soy sauce, 5 minutes, then carmelize, 5 minutes, then brown till smelling slightly burned like coffee, 5 minutes. Cool, add 1/2 cup of dark soy sauce, stir vigorously to dissolve molten sugar into soy sauce.
* Step 2
Taste. Add more soy sauce if too sweet. Add 1/2 cup water if too salty. When perfect, label and seal in bottle.
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