MDMD(6): . . . and perhaps she will behave

[Judy Panetta]

First off...I enjoyed your postings. Unfortunately, I've spent all my time
pondering your questions and observations leaving no time to respond, but...

ketjap might be a better pun than we think...it's not just soy sauce but
*sweet* soy sauce made with molasses and brown sugar (at least in this
recipe). Cooked down - it will be more syrupy than the Kikkoman variety and
less cooperative coming out of the bottle. Sounds good, no? Now there's a
restaurant in NYC that serves this as a dipping sauce sur la table.

See http://www.villagevoice.com/issues/0035/sietsema.php for the address.

For those of you handy in the kitchen:
http://www.vegweb.com/frames/food/ethnic/2233.shtml

Ketjap Manis (Indonesian sweet soy sauce)

Ingredients:
2 cups dark brown sugar -- sucanat is fine
2 cups water
1 1/2 cups soy sauce
3/4 cups molasses
1/2 tsp ground laos or ginger
1/2 tsp ground coriander
1/2 tsp freshly ground black pepper

Directions:
Combine the sugar and water in a large heavy saucepan and bring to the boil
over moderate heat, stirring until sugar dissolves. Turn heat up to high and
cook briskly, uncovered, for 5 minutes, or until the syrup reaches 95C
(200F) on a candy thermometer. Reduce heat to low, stir in remaining
ingredients, and simmer for three minutes. Strain the sauce through a sieve.
The ketjap will keep at room temperature for 2-3 months if tightly covered.

Serves: approx 1 litre/1quart