Categories: Sauces, Indonesian 
      Yield: 40 servings 
  
      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.