Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 3/4 c Sugar
2 Garlic cloves, minced 1 c Soy sauce
1/4 c Ketjap manis, store bought 2 tb Water
-or homemade (below) 1 tb Sliced lemon grass
1/4 c Fresh lime juice 1 Clove garlic, minced
2 tb Safflower oil 1 Star anise
Ketjap Manis:

Combine all ingredients. Mix well, Makes enough for 1 pound of
chicken or fish.

To use: Cut chicken or fish into cubes. Place in a glass bowl, pour in
sauce and toss to coat. Let marinate 30 minutes to 1 hour before
grilling.

Ketjap manis: Caramelize 3/4 cup sugar in a heavy pot. Gradually stir
in 1 cup soy sauce, 2 tablespoons water, 1 tablespoon sliced lemon
grass, 1 minced garlic clove and 1 star anise. Bring to a boil, lower
heat and simmer for 10 minutes. Cool and strain through cheesecloth.
Makes about 1 1/4 cups. Store in the refrigerator.

From an article by Heidi Haughy Cusik, The San Francisco Chronicle,
7/1/92.

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