Ketjap Manis

Ingredients

400 gr sugar
350 ml soy sauce
180 ml molasses
1/2 galangal
1/2 cilantro
1 gr pepper
84 fat grams per
approx
30 combine
1,900 ml stainless steel saucepan
200 on a candy thermo

Instructions

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.