2 cup sugar, brown, dark
2 cup ; water
1 1/2 cup soy sauce, light
3/4 cup molasses, dark
1/2 tsp galangal, ground
1/2 tsp cilantro, ground
1/2 tsp pepper, black
Directions
Calories per serving: 84
Fat grams per serving: 0 Approx. Cook
Time: 0:30 Combine and sugar and water in a 2-quart
stainless steel saucepan and bring to a boil over
moderate heat, stirring until the sugar dis- solves.
Increase the heat to high and cook briskly, uncovered,
for 5 minutes or until the syrup reaches 200 degrees
on a candy thermo- meter. Reduce the neat to low,
stir in the soy sauce, molasses, galangal, cilantro,
and pepper, and simmer for 3 minutes. Remove from the
heat; let cool. Strain the sauce through a fine sieve
set over a bowl. Sauce will keep at room temperature
2 to 3 months if tightly covered.
Servings: 40 servings
Ketjap Manis Recipe brought to you by Recipe Ideas
Categories: Sauce; Sauce And Dip
The History of Recipes
Transcribed cooking instructions as a concept can be found back into history, in fact as far back into recorded history as pharonic Egypt, and possibly even further than that. Having said that, sadly, these ancient records were just primitive pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to experts is a collection of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and afters, a style of dining still practiced today. He also informs us how the ancient cooks were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks like bay, rue and parsley. As our culinary historical trip moves to more modern times there are a couple of books which were published in the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these have no connection with the curry that is popular today, but rather descriptions of the types of food on the menues of the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, such as rosemary and coriander. These new spices and herbs prompted an explosion in manuscripts on cooking, many of which still exist in academic collections. Over the following few centuries, the wealthy families of Wesstern Europe strove to serve the most extravagent meals, and as a result cooks and their recipe collections were highly sought after. Even so, it wasn`t until the 19th century that formal cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and publishing recipes to help cooks of their time. When we get to the 1900s, recipe publications are greatly in demand as a result of increased literacy, people having more free time and disposable income. |
We hope you enjoy this Ketjap Manis recipe.
