Ingredients (use vegan versions):
- 2 cups dark vegan brown sugar -- sucanat is fine
- 2 cups water
- 1 1/2 cups soy sauce
- 3/4 cups molasses
- 1/2 teaspoon ground laos or ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
Directions:
Combine the vegan sugar and water in a large heavy saucepan and
bring to the boil over moderate heat, stirring until vegan sugar
dissolves. Turn heat up to high and cook briskly, uncovered,
for 5 minutes, or until the syrup reaches 95C (200F) on a
candy thermometer. Reduce heat to low, stir in remaining
ingredients, and simmer for three minutes. Strain the sauce
through a sieve. The ketjap will keep at room temperature
for 2-3 months if tightly covered.
Serves: approx 1 litre/1quart
ethnic
|
