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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| | Stephen Ceideburg |
| 2 | cloves garlic minced |
| 1/4 Tasse | Ketjap manis, store bought or homemade (below) |
| 1/4 Tasse | lime juice fresh |
| 2 Esslöffel | Safflower oil |
| | Ketjap Manis: |
| 3/4 Tasse | sugar |
| 1 Tasse | soy sauce |
| 2 Esslöffel | water |
| 1 Esslöffel | lemongrass sliced |
| 1 | cloves garlic minced |
| 1 | star anise |
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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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