Kecap Manis — Homemade Indonesian Sweet Soy Sauce

Scrape the palm sugar with a knife to break it up, then place it in a heavy-bottomed pot. Add 2 tablespoons of water and melt over low heat, stirring. Once the sugar is fully dissolved and glossy, move to the next step; do not try to caramelize it at this stage.

Add the dark soy sauce, crushed garlic cloves, and grated ginger. When the mixture begins to boil, lower the heat to very low. If it boils rapidly, the sugar can burn on the bottom of the pot and make the sauce taste bitter.

Cook uncovered, stirring occasionally. The sauce should reduce by about a third, and the bubbles should become larger and slower. Check the consistency by dropping a little onto a plate: it is ready if the drop stays in place instead of running toward the edge. Remove from the heat, strain, and let cool completely. Transfer to a glass jar and refrigerate. This sauce is not made shelf-stable by jarring; discard it if its smell or appearance changes.