Instructions: Carmelize the sugar in a saucepan over low heat, stirring frequently. When the sugar has melted, add the soy sauce and all the other ingredients. Bring to a boil, and stir until the sugar has dissolved completely. Cook over low heat for 10 minutes.

Allow this somewhat-thickened syrup to cool. Before pouring it into one or more bottles, you have the choice of straining the sauce or not. Sweet soy sauce could last for several months if refrigerated.

This recipe yields 2 to 3 cups.

Comments: This particular sauce is one of the most important ingredients used in Indonesian recipes. Above is the homemade recipe for this sweet soy sauce; however, this sauce in widely available in most Asian Food stores in the US. My recommendation is to look for sweet soy sauce that has the following brand: Kecap Cap Bango or Kecap Manis ABC.

Yield: 2 to 3 cups

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