Instructions: 1. Carmelize the sugar in a saucepan over low heat, stirring frequently.

When sugar has melted, add the soy sauce & all the other ingredients.

2. Bring to a boil, & stir until the sugar has dissolved completely. Cook over low heat for 10 minutes.

3. Allow this somewhat thickened syrup to cool, & pour it into one or more bottles. Author says not to strain the sauce as believes the garlic, anise, salam & laos continue to provide flavor. Keeps for several months refrigerated.

Makes about 2 3/4 cups. Notes: can often purchase this, sometimes under "Conimex" label, Ketjap Benteng Manis.

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