Title: Ketjap manis
 Categories: Sauces, Indonesian
      Yield: 40 Servings
 
      2 c  Sugar, brown, dark
      2 c  ;water
  1 1/2 c  Soy sauce, light
    3/4 c  Molasses, dark
    1/2 ts Galangal, ground
    1/2 ts Cilantro, ground
    1/2 ts Pepper, black
 
  Calories     per serving: 84 Fat grams per serving: 0 Approx. Cook
  Time: 0:30 Combine and sugar and water in a 2-quart stainless steel
  saucepan and bring to a boil over moderate heat, stirring until the
  sugar dis- solves. Increase the heat to high and cook briskly,
  uncovered, for 5 minutes or until the syrup reaches 200 degrees on a
  candy thermo- meter. Reduce the neat to low, stir in the soy sauce,
  molasses, galangal, cilantro, and pepper, and simmer for 3 minutes.
  Remove from the heat; let cool. Strain the sauce through a fine sieve
  set over a bowl. Sauce will keep at room temperature 2 to 3 months if
  tightly covered.