medtran49
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Kecap manis
1/2 cup soy sauce or tamari (I like Pearl River Bridge brand)
5/8 cup palm/coconut sugar (you can substitute brown sugar)
1/2 tablespoon molasses
1-1/2 garlic cloves, peeled and smashed
1 inch piece fresh ginger, peeled and smashed
1 whole star anise
1 whole clove
Place all ingredients in a small saucepan and bring to a boil over medium high heat. Reduce the heat to a bare simmer and let cook for about 10 minutes, stirring every 2-3 minutes so it doesn't scorch. Turn the heat off, cover, and let cool completely. Strain the solids out and place into an airtight container. Store in refrigerator. It will keep for several weeks.
1/2 cup soy sauce or tamari (I like Pearl River Bridge brand)
5/8 cup palm/coconut sugar (you can substitute brown sugar)
1/2 tablespoon molasses
1-1/2 garlic cloves, peeled and smashed
1 inch piece fresh ginger, peeled and smashed
1 whole star anise
1 whole clove
Place all ingredients in a small saucepan and bring to a boil over medium high heat. Reduce the heat to a bare simmer and let cook for about 10 minutes, stirring every 2-3 minutes so it doesn't scorch. Turn the heat off, cover, and let cool completely. Strain the solids out and place into an airtight container. Store in refrigerator. It will keep for several weeks.