This is a common sauce of Indonesia based on soy sauce but very syrup like and extremely sweet being fortified by the addition of generous amounts of palm sugar and spices. It is generally used as an ingredient. It's use now extends through much of SE Asia and is popular in the Netherlands.
The formulation given is for a taste approximation rather than an accurate ingredient replication. The sweetening agents for this preparation are brown sugar and molasses rather than the traditional Palm Sugar.

  • 160 ml (2/3 cup) packed dark brown sugar
  • 60 ml (¼ cup) water
  • 180 ml (¾ cup) unsulfured molasses
  • 240 ml (1 cup) dark soy sauce
  • ½ teaspoon ground coriander
  • ¼ teaspoon Chinese five-spice powder

  1. Combine brown sugar and water in a saucepan, bring to a boil and stir until the sugar has dissolved into the water.
  2. Stir in the rest of the ingredients, and simmer for 5 minutes.
  3. Pour through a fine sieve, let cool and store in a container in the refrigerator. Will keep for up to 2 months