Makes 2 ¾ cups
Sweet Soy Sauce is the most important sauce in the Indonesian repertoire and is used in a great variety of dishes. Makes a nice addition to white rice.
2¾ cups Chinese dark soy sauce (675 ml)
3 cloves garlic crushed
½ teaspoon star anise pods (2 ml)
1 bay leaf
½ teaspoon grated or finely chopped galangal (laos root) (2 ml)
½ c water (125 ml)
2½ cup sugar (625 ml)
1. Mix together the soy sauce, garlic, star anis, bay leaf, galangal, and water. Set aside.
2. Caramelize sugar by heating in a heavy saucepan over low heat. Stir constantly until it is melted to a golden brown syrup.
3. When melted add the reserved soy sauce mixture very slowly, stirring constantly.
4. After all is blended, bring to a boil and stir until sugar has dissolved completely. Cook over low heat 10 minutes.
5. Allow this somewhat thickened syrup to cool, and pour into bottles. Sweet Soy Sauce keeps for several months in the refrigerator.
Galangal is a rhizome of plants in the ginger family Zingiberaceae, with culinary and medicinal uses. Galangal is related to and resembles ginger. While ginger tastes a little like galangal, most cooks who use both rhizomes would never substitute one for the other and expect the same flavor. Asian markets may have this available. For more information, see http://www.thaifoodandtravel.com/ingredients/galanga.html