Ketjap Manis

Ketjap manis is a staple in our house. I make it once every month or two and we store it in an old soy sauce bottle. Kept refrigerated, it keeps for up to three months. You can buy it at an Asian store or market but I think the homemade version has just a bit more kick and flavour to it. We use it in our saute and peanut sauce recipes and our girls love it over plain rice. (So do we.) Typically we use it several times a week, whether livening up rice or adding it to an Asian sauce we've made. (Try our Ginger-Cilantro Chicken.) The recipe I use for it remains true to Diane Beans' recipe from a TWR cookbook.

• 1 cup packed dark brown sugar
• 1 cup water
• 1 cup soy sauce
• 1/3 cup molasses
• 1 tsp ginger
• 1/2 tsp ground coriander
• 1/2 tsp black pepper

Combine sugar and water in sauce pan. Simmer over medium heat until sugar dissolves, stirring occasionally. Increase heat to high for about five minutes. Reduce to low and add remaining ingredients.