Ketjap Manis

2 c Sugar, brown, dark

2 c ;water

1 1/2 c Soy sauce, light

3/4 c Molasses, dark

1/2 t Galangal, ground

1/2 t Cilantro, ground

1/2 t Pepper, black

Calories per serving: 84 Fat grams per serving: 0 Approx. Cook Time: 0:30 Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dis- solves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200 degrees on a candy thermo-

meter. Reduce the neat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool. Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature 2 to 3 months if tightly covered.