Recipe - Indonesian Ketjap Manis Sauce For Chicken Or

Stephen Ceideburg
2 Garlic cloves, minced
One fourth cup Ketjap manis, store bought
or homemade (below)
One fourth cup Fresh lime juice
2 tablespoon Safflower oil
Ketjap Manis:
Three fourths cup Sugar
1 cup Soy sauce
2 tablespoon Water
1 tablespoon Sliced lemon grass
1 Clove garlic, minced
1 Star anise

Combine all ingredients. Mix well, Makes enough for 1 pound of chicken or
fish.

To use: Cut chicken or fish into cubes. Place in a glass bowl, pour in
sauce and toss to coat. Let marinate 30 minutes to 1 hour before grilling.

Ketjap manis: Caramelize Three fourths cup sugar in a heavy pot. Gradually stir in 1
cup soy sauce, 2 tablespoons water, 1 tablespoon cut or sliced up lemon grass, 1
minced garlic clove and 1 star anise. Bring to a boil, lower heat and
simmer for 10 minutes. Cool and strain through cheesecloth. Makes about 1
One fourth cups. Store in the refrigerator.

From an article by Heidi Haughy Cusik, The San Francisco Chronicle, 7/1/92.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini