Ketjap Manis Supermarket Food
KETJAP MANIS
This is Indonesian soy sauce; slightly thicker and sweeter than regular soy sauce. If you cannot buy commercial Ketjap manis in your local market, you can follow this recipe. I use it in my "Barbecued Roast Beef" recipe, for a marinade base, and in spicy peanut sauce.
Provided by SilentCricket
Categories Sauces
Time 25m
Yield 3 cups of ketjap manis
Number Of Ingredients 7
Steps:
- Combine sugar and water in 2 quart saucepan.
- Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
- Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
- Reduce heat to low.
- Stir in remaining ingredients and simmer 3 minutes.
- This will keep 2-3 months tightly covered in the refrigerator.
Nutrition Facts : Calories 474, Fat 0.2, Sodium 5403, Carbohydrate 112.7, Fiber 1, Sugar 98.7, Protein 10.3
KETJAP MANIS
Make and share this Ketjap Manis recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 15m
Yield 1 1/4 cup
Number Of Ingredients 6
Steps:
- Caramelize 3/4 cup sugar in a heavy pot.
- Gradually stir in the rest of the ingredients. Bring to a boil, lower heat and simmer for 10 minutes.
- Cool and strain through cheesecloth.
Nutrition Facts : Calories 610, Fat 0.3, Sodium 12872.7, Carbohydrate 134.6, Fiber 1.9, Sugar 123.7, Protein 24.4
KETJAP MANIS SPINACH PLUS
Ketjap Manis is a sweet soy sauce - there are several recipes for it here on Zaar or you may purchase it ready made. It adds another dimension to the spinach. Hope you enjoy it as much as we did
Provided by Bergy
Categories Onions
Time 27m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat a large skillet or wok, spray wiht Pam.
- Over medium heat brown the onions (apprx 8 minutes).
- Add mushrooms and cook until the are lightly browned(4 min).
- Add spinach and flip it getting the mushrooms & onions all through it.
- Do not over cook just cook it long enough to heat through & wilt (3 min).
- Add the ketjap manis and stir through (2 minutes).
- Serve.
Nutrition Facts : Calories 84.7, Fat 0.9, SaturatedFat 0.1, Sodium 129.2, Carbohydrate 16, Fiber 5.2, Sugar 5.2, Protein 7.3
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- Place all ingredients in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring frequently, until the sugar is dissolved and sauce begins to thicken, 10-15 minutes. (Note: The sauce will continue to thicken as it cools so be careful not to over-cook it. But you can get an idea of its thickness by placing a place in the freezer for a few minutes and then spooning a little sauce onto it to see how thick it is when it cools.)
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- Soy Sauce. Soy sauce has been around since ancient times, but only recently did people start using it on their foods. In fact, soy sauce was originally made from fermented soybeans, which were ground into paste before being mixed with water.
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- Tamarind paste. Tamarind paste is made from sour, dark, sticky fruits that grow in pods on a tamarind (tamarind) plat or really a tree. It is used mainly in savory dishes and can in some cases be used instead of ketcap manis but adding some brown sugar to tatse.
- Shoyu Sauce. Shoyu is a type of Japanese sauce made from wheat and soy beans. It is similar to soy sauce but sweeter and less harsh. What does Kecap Manis taste like?
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