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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | Bottles Regular Soy Sauce* |
| 3 | Bottles Water |
| 4 mittel | onions chopped |
| 6 | bay leaves |
| 2 Teelöffel | Laos** |
| 1/2 | Bag Demerara Sugar |
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*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.
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