Soy-Kaffir Lime Syrup : Ming Tsai Recipe

Ming says: This reduction, which blends the sweetness of caramely turbinado sugar with the exotic flavor of kaffir lime, is my version of kecap manis, sweet Indonesian soy sauce. Kecap manis is part of the recipe, but the mixture is made more exciting with the addition of the other flavor notes. This is a great brush-on glaze for meat, poultry, and vegetables. Or drizzle it on them after cooking. To make a delicious dressing for composed salads, mix 2 tablespoons of the syrup with the juice of 2 lemons and a heaping teaspoon of Dijon mustard, then whisk in 1/4 cup of grapeseed or canola oil. Make meatloaf special by garnishing plates with the syrup before serving.

3 cups turbinado sugar, or brown sugar
2 cups naturally brewed Soy sauce
2 cups kecap manis or 2 more cups soy sauce plus 2 more cups sugar
1 cup fresh Lime juice
8 leaves crushed kaffir limes or the zest of 1 large lime

In a nonreactive medium saucepan, combine the sugar, soy sauce, kecap manis, lime juice, and kaffir leaves.
Bring to a very gentle simmer over medium heat, uncovered, being careful not to boil.
Reduce the liquid by about half or until syrupy, 30 to 45 minutes. (Test it for proper consistency by drizzling some in a line on a cold plate; it should resemble maple syrup.)
Using a rubber spatula, press the syrup through a fine sieve to strain out the leaves.
Let the syrup cool and use or store. Lasts 2 weeks, refrigerated.