Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Ketjap Manis

Posted by Bee & John on November 15, 2014 at 4:35 AM

Some of you might remember a picture I posted on my facebook page that looked like this.....


There was a bit of speculation on what it was and I was both heartily amused and VERY embarrassed... but I was still working with the recipe so I hadn't put it up.... until now.  


I've been tweeking it and tweeking it and finally got it about right I think... and NO... this won't happen to you now!


First of all - if all you want is the basic Ketjap Manis (ie: the sticky, sweet, thick soy sauce) then you might actually be dissapointed in this.   This is much more flavoursome and will work out to cost more than what you can buy the boring stuff for (slightly biased - sorry)


This recipe is for a sweet, sticky thickish (not really thick) savoury and rich sauce that is just fantastic over rice, as a marinade or part of a stirfry.  It goes PARTICULARLY well with fried rice - Steamed or not!


So - where did I get the idea?  Well... it started with a thought (don't they all?) Could I make it?  There wasn't any Thermomix ones, but I found plenty of other recipes.  Thing was... they were all just completely different!  So... I've taken the best of what I liked and make it Thermomix compatible.


It is such a flexible recipe!  Don't like something?  Prefer something else?  Change/swap/add - you're in charge!  Make it yours!


Ketjap Manis


Note: this makes nearly a litre - so make sure you have the jars/bottles for it.

Ingredients

 

  • Step one
    • 250g of raw sugar
    • 1/2 Star Anise
    • 1/2 teaspoon black peppercorns 
    • 2cm square of fresh ginger
    • 1/2 teaspoon of Dried Chilli Flakes
  • Step two
    • 100g of Molasses
    • 750g of Soy Sauce or Tamari (OR: 500g of dark soy and 250g water - it's thicker)
    • 1 teaspoon of Garam Masala
  • Optional Extras
    • 1-4 cloves of garlic
    • 1/2 teaspooon of cinnamon
    • 2 tablespoons of Sesame Oil
    • Swap the Garam Masala to Curry Powder

 


Method

 

  • Place all the ingredients from Step One into the TM Bowl 
  • (add any of the dry ingredients from the optional list)
  • Grind on speed 9 for 40 seconds
  • Scrape down
  • Add all the remaining Ingredients
  • PLEASE NOTE TEMPERATURES!  use a higher temperature and you WILL have the same mess to clean up as I did - it will boil right over the top
    • TM5 Cooking Instructions
      • Put the lid on, MC OFF - cook on 98oC for 40 mintues speed 2
    • TM31 Cooking Instructions
      • Put the lid on, MC OFF - cook on 90oC for 50 mintues
  • Pour into sterilised bottles, keep in the fridge for 3 months.
  • NOTE: My jars are vacuum sealed.  I store them in the pantry.  Once I DO open them, I keep them in the fridge.


Enjoy - in the mean time... I'm going to enroll in spelling school - or can I pretend that the label spelling below was deliberate??


 


Categories: VERY useful information, Easy Specialties, My own Recipes

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