Kecap manis

makes 250 ml (9 fl oz/1 cup)

Kecap manis is a sweet soy sauce that is used a lot in Indonesian cooking. It’s also a great addition to Asian-inspired dishes.

125 ml (4 fl oz/½ cup) tamari

125 ml (4 fl oz/½ cup) coconut nectar

1 teaspoon grated fresh ginger

1 star anise

• Blend all the ingredients in a high-speed blender until smooth. (If you don’t have a high-speed blender, it’s best to grind the star anise to a powder using a spice grinder, before adding it to your blender.)
• Pour into a clean, airtight glass jar and seal the lid.
• The sauce will keep in the fridge for 5 days.