Ingredients2 h 25 m servings 65 cals
- Heat sugar in a heavy saucepan over medium-low heat until sugar becomes lightly brown. Slowly stir in soy sauce. Once the sugar and soy sauce are combined, stir in the water, star anise, curry leaves, ginger, and garlic. Increase heat and bring to a boil. Simmer until the sugar is dissolved, about 15 minutes. Remove from heat and cool. Strain sauce and pour into a lidded bottle or jar. Store in the refrigerator.
Per Serving: 65 calories; 0 g fat; 16.9 g carbohydrates; 0 g protein; 0 mg cholesterol; 1442 mg sodium. Full nutrition
ReviewsRead all reviews 5
**Updated review with changes. I have made this recipe twice, first time as written, second time using brown sugar and *not* browning prior to adding the remainder of the ingredients. I found ...
The browning of the sugar at the beginning was a bit annoying and I quit before it was done. Don't know what the issue was, but it's possible it was the "soft" sugar I was using (it's what's mos...
this was a life saver in an Indonesian dish. I had no curry leaves so I had to use powder. When I find the fresh leaves I am sure it would be even better.
I used gluten free soy sauce (tamari) and I thought it tasted delicious! Question: does anyone know how long this will keep in the fridge??