This Indonesian version of soy sauce is thicker, sweeter and more complex than what you're used to. Try sautéeing green beans with ginger and a dash of kecap manis. Source: EatingWell Magazine, July/August 1997

Patsy Jamieson
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Ingredients

Directions

  • Half-fill a large bowl with water and ice cubes and set it beside the stove.

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  • Combine sugar and water in a heavy 3-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Once it starts boiling, cook without stirring until syrup turns amber, 5 to 10 minutes. Immediately set saucepan in ice water for about 30 seconds.

  • Add soy sauce, star anise and garlic to cooled caramel. Return pan to medium-high heat and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 10 minutes. Remove from heat and let cool completely. Discard garlic. Transfer to a jar (sterilized if keeping longer than 1 week) and let mellow overnight in the refrigerator before using.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 6 months.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

55 calories; 542 mg sodium. 30 mg potassium; 13.4 g carbohydrates; 0.1 g fiber; 12 g sugar; 0.8 g protein; 3 mg calcium; 6 mg magnesium;