Sweet Soy Sauce Indonesian

2 cups brown sugar
2 cups water
1 1/2 cups soy sauce
3/4 cups molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper

Combine the brown sugar and water in a saucepan and bring to the boil over moderate heat, stirring until brown sugar dissolves. Turn heat up to high and cook briskly, uncovered, for 5 minutes, or until the syrup reaches to just below boiling point. Reduce heat to low, stir in remaining ingredients, and simmer for three minutes. Strain the sauce through a sieve. The ketjap (Indonesian sauce) will keep at room temperature for 2-3 months if tightly covered.
Use instead of soy sauce if you want to have sweetness, or use to marinate, or in grilling for a great new twist.