14 Reviews of Ketjap Manis

From: Cookgirl

On Mar 21, 2004

I felt the molasses was too dominate in this recipe but that means next time I will reduce the amount. However, I must explain that I have never tried ketjap manis before, so I had no reference for what the taste should be like. Nevertheless, it was quick and easy to make. I poured some of this over spare ribs and used the remaining ketjap manis as a dipping sauce. Next time I will actually marinate the sauce a few hours to see if the molasses flavor mellows at all. Very different and quite a welcomed treat from the ubiquitous and most often times boring "teriyaki" sauce. Cookgirl

From: EdsGirlAngie

On Apr 6, 2004

The best way I can describe this is as a not-so-sweet teriyaki sauce with a twist. The interesting thing about Silent Cricket's recipes is that it's difficult to identify the ingredients - her dishes blend together SO well. Like riffraff, I made half a recipe so I could make Silent Cricket's Peanut Sauce; but now I wish I had made more. I'm going to try this for marinating salmon, I'm thinking a mixed-seafood dish, too, like shrimp and scallops. I think it would work well in a veggie stir-fry, too (asparagus, snow peas, etc.?) Very different with a really unique taste. I truly loved it!

From: Sharon123

On Mar 21, 2004

I love the taste of this and will make it again. I have seen recipes calling for ketjap manis but didn't know what it was. Now I know! Yummy flavor!

From: CoolMonday

On May 15, 2005

Delightfully yummy. I love this on bok choy and to flavor meats and I really try hard not to drink it.

From: Roosie

On Jul 16, 2004

This is really great! It's actually not quite as sweet as I'd expected (which is a good thing, really because I expected it to be rather sweet). I halved the recipe and used it in place of the sugar/soy sauce called for in Sharon123's Vegetarian Nasi Goreng (Fried Rice) [#44512] which was good. I had to add a bit more soy sauce than called for to get the proper flavor, but I think this is because I used blackstrap molasses which tends to be very strongly flavored. I still have about 3/4 cup left in the fridge and am looking forward to trying it in other dishes. Thank you for posting, Martha. Rest in peace.

From: pattikay in L.A.

On May 28, 2008

Easy and handy. I made one third the recipe and it worked out great for the recipe I made.

From: TeresaS

On Dec 23, 2008

We miss you SilentCricket and may you rest in peace. I made this delicious recipe to use in Bourbon Chicken it was just awesome. I cut this down to 1 cup and after the reduction I had 1/2 cup, just enough for the recipe I was making. I did use a bit less molasses based on some of the other reviews. This is so very good.

From: Latchy

On Mar 15, 2004

I cut this recipe in half and made it twice, once with treacle and once with dark molasses. The dark molasses works out really good and comes out fairly close to the real thing, I preferred the molasses to the treacle. I think I will just use this recipe in future and not buy the original. I do use ketjap manus quite a lot with my cooking and for marinades.

From: riffraff

On Mar 7, 2004

I made this to use for Sate', Sate another by Silent Cricket. I cut it in half as I did not think I would be needing a large quantity. I was right although this will be an excellent addition to marinades.

From: lin1

On Mar 18, 2004

This was great,I've never had this before.But I will make again.Thanks.