2 bottles regular soy sauce*
3 bottles water
4 medium onions - chopped
6 bay leaves
2 teaspoon laos**
1/2 bag demerara sugar
*I use 17 oz. bottles of China Lily (a Canadian Brand) **Laos is also called Gallingal and can be found at Asian food/spice stores.
Here's the recipe for Indonesian Soy Sauce, which I THINK is called Kecap Manis. And even if it's not you might find some use for it... ;-}
Put all the ingredients in a large pot and cook on medium till onions are limp. Add sugar and bring to a boil to dissolve sugar. Strain and pour into bottles. I keep it in the fridge but I don't know if you have to.
It's a very sweet Soy Sauce that may take a little getting used to but you will probably find that you can use it for things and not worry about a "salty" taste.
Posted by Stephen Ceideburg November 27 1990.
