Re: [CH] Tabasco Soy Sauce

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: GarryMass@aol.com: "[CH] Chile Focaccia"
• Previous message: Parkhurst, Scott Contractor: "RE: [CH]V6 #23 Focaccia"
• Maybe in reply to: chatfield_sl@penco.com: "[CH] Tabasco Soy Sauce"

"John Benz Fentner, Jr." wrote:
> 
> chatfield_sl@penco.com wrote:
Big Snip>>>
I agree with JB....here is a recipe for making your own Ketjup Manis,
but slightly modified for chile-heads...great soy sauce, not your run of
the mill stuff at all....Here it is:
Doug's Ketjup Manis
1	cup dark brown sugar
1	cup water
3/4	cup light soy (any brand, you choose)
1/3	cup dark molasses
1	tsp ground ginger
1/2	tsp coriander
1	tsp Jim Campbell's Smoked Habanero chile powder

Put brown sugar and water in a stainless sauce pan, and bring to a boil
until a thermometer registers just over 200F, remove from heat and add
the remaining ingredients, and simmer for about ten minutes. Strain this
into a measuring cup(I use cheesecloth)and when it is cool, pour into a
soy sauce bottle. This is a sweet, salty, hot soy sauce, with no vinegar!
Hope everyone enjoys it as much as we do...Cheers, Doug in BC

• Next message: GarryMass@aol.com: "[CH] Chile Focaccia"
• Previous message: Parkhurst, Scott Contractor: "RE: [CH]V6 #23 Focaccia"
• Maybe in reply to: chatfield_sl@penco.com: "[CH] Tabasco Soy Sauce"