Indonesian Soy Sauce (Kecap Manis Sedang) So Tasty

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Indonesian Soy Sauce (Kecap Manis Sedang)

"Indo meals elements are hard to locate at US grocers. Here is a recipe to make your personal Indonesian soy sauce the use of commonplace elements from US shops. Indo soy is what makes or breaks an Indo recipe, so make a gaggle to preserve available! Use a 2:three ratio of the soy to water, using identical amounts of sugar and soy sauce. Always use heaps of bay leaves (laurel leaves). It is one of the key diffused flavors of Indo soy and different recipes. Traditionally, palm sugar is utilized in Indonesia, but American brown sugar is a close substitution. Store within the fridge for up to 3 months. Do no longer freeze."

Ingredients :

2/3 cup soy sauce
1 cup water
2/three cup brown sugar
eight bay leaves

Instructions :

Prep : 5M	Cook : 12M	Ready in : 35M

Stir the water, soy sauce, and sugar together in a saucepan; upload the bay leaves and produce to a boil. Reduce warmth to medium-low; simmer till thickened, about half-hour.

Notes :

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