Ketjap Manis (Indonesian sweet soy sauce)

Ingredients (use vegan versions):

• 2 cups dark vegan brown sugar -- sucanat is fine
• 2 cups water
• 1 1/2 cups soy sauce
• 3/4 cups molasses
• 1/2 teaspoon ground laos or ginger
• 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper

Directions:

Combine the vegan sugar and water in a large heavy saucepan and bring to the boil over moderate heat, stirring until vegan sugar dissolves. Turn heat up to high and cook briskly, uncovered, for 5 minutes, or until the syrup reaches 95C (200F) on a candy thermometer. Reduce heat to low, stir in remaining ingredients, and simmer for three minutes. Strain the sauce through a sieve. The ketjap will keep at room temperature for 2-3 months if tightly covered.

Serves: approx 1 litre/1quart