Ketjap Manis

I am a huge fan of Westernized oriental cuisine.  I say Westernized because I have never had any other kind.  I have never travelled in the orient or any further West than the border of British Columbia in Canada, or any further East than the Austian Tyrol.  So you see . . .  no Eastern experience at all.  My sum experience of Oriental cuisine amounts to the dishes you might find on an all-you-can-eat buffet service at any Western Chinese restaurant. 

I did go to a Korean restaurant once, in Toronto, and I quite liked what I had there, although it was quite spicy and I do like Kimchee. 

I often make my own Chinese/Indonesian dishes at home, in the main being stir fries and fried rice. We are lovers of both of those.  I do admit to having a real fondness for sweet and sour dishes and egg/spring rolls also.  A very rare treat. 

And don’t get me started on Beef and Broccoli.  That has to be my all-time favourite chinese dish.  All. Time.

When we were living down South here in the UK, I got turned onto Ketjap Manis.  I picked up a bottle in the oriental foods section of our local Waitrose down there and it was love at first taste!

Put the soy sauce, brown sugar, molasses, red chili flakes, garlic and ginger into a sauce pan.  Bring to the boil, stirring, then reduce to a very low simmer.  Simmer over low heat for about 10 minutes until nicely thickened. (It will thicken more upon cooling.) Whisk in water 1 tsp at a time until you get a thick drizzle syrup, about the consistency of golden syrup.  Strain through a seive to take out any bits.  Discard the bits and store the syrup in an airtight jar, in a dark cool place. 

I really hope that you will make this. I think you will find yourself using it for all sorts and, like me, you may even find it quite, quite addictive!  Bon Appetit!

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