Kecap manis

• ½ cup (125 ml) soy sauce
• ½ cup (100 g

Put all the ingredients in a saucepan over medium heat. Bring to the boil, stirring occasionally, then lower the heat and simmer for 10–15 minutes, until all the sugar is dissolved and the mixture is syrupy. Pour into a sterilised glass jar, discarding the ginger and garlic, then store in the fridge. It will thicken further as it cools.