|
Babi Ketjap
(3-4 Servings)
500 g ham or lean pork
1/2 tsp freshly ground pepper
Salt
1 medium-sized onion
1 tsp powdered ginger
1/2 tsp Sambal Oelek (hot pepper paste)
5 Tbsp sweet Soya sauce (Ketjap Manis)
150 ml (6 oz water)
Margarine or oil
Slice pork into thin, long pieces, sprinkle with salt and pepper and brown in a little oil or margarine. Slice the
onion in thin rings and add to pork; stir in Sambal Oelek Add water and Soya
sauce (Ketjap Manis) and let the pork come to a boil, reduce heat and simmer ca. 30 minutes or until
pork is tender.
Serve the pork (Babi Ketjap) on a large plate. In a separate dish, serve garnished with slices of fresh tomatoes.
Accompaniments:
Cooked white rice and Sajoer Tjampoer (vegetables).
|
This recipe originates in China, but it became very popular
in Indonesia. In contrast to the Chinese Soya sauce, the sweet
Indonesian Soya sauce or Ketjap enhanced the delicacy of
the food. The spices in this recipe create a more flavorful
dish than the original Chinese recipe. |
