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The ubiquitous American tomato ketchup, or catsup, gets its name but not its ingredients from the Malaysian "kechop" (in Chinese, "ketsiap") which originally was pickled fish brine. "Ketjap Manis" is like soy sauce and is used in Indonesia in stews and "sambal."
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| What You Need: |
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2 cups dark brown sugar
2 cups water
1½ cups Japanese soy sauce
¾ cup dark molasses
½ teaspoon ground laos (see Glossary)
½ teaspoon ground coriander
½ teaspoon freshly ground black Pepper
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| How To Cook: |
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1. Combine the sugar and water in a 2- to 3-quart enameled or stainless-steel saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves.
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2. Increase the heat to high and cook briskly, uncovered, for 5 minutes, or until the syrup reaches a temperature of 200 on a candy thermometer.
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3. Reduce the heat to low, stir in the soy sauce, molasses, laos, coriander and pepper, and simmer for 3 minutes.
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4. Strain the sauce through a fine sieve set over a bowl. Tightly covered, Ketjap Manis may be kept at room temperature for 2 or 3 months.
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