1/2 kg (1 1/4 lb) fillet of pork or leg of, pork
1 tbsp clear soya sauce
2 tbsp plain flour
1/2 tsp powdered ginger
20 g (4 oz) button mushrooms
4 cloves garlic
1 slice of root ginger, about 2 cm (1) acro, ss and 1/2 cm (1/
3 tbsp dark soya sauce
1 pepper or a pinch of chilli powder
2 tbsp boiled water
2 tbsp medium dry sherry or rice wine (opt, ional)
2 tsp lemon juice
6 tbsp oil or pork fat
Directions
This, as its name suggests, is pork cooked in soya sauce. It is a
particular favourite with my own husband and children, who always
know when it is about to appear on the table because the ginger and
garlic frying in the sauce smell so deliciously savoury.
Cut the pork into small cubes. Put the flour into a bowl and add the
clear soya sauce and ginger powder, mixing them well together. Coat
the pork with the mixture and then let it stand for at least 30
minutes.
Clean and slice the mushrooms. Peel the garlic and ginger and slice
them very thin; you can use these thin slices as they are, or cut
them again into very tiny sticks.
Heat the oil or fat in a wok or thick frying pan and fry the meat,
half of it at a time, turning it from time to time, for 5 minutes.
Repeat the process for the remaining half of the meat. The flour that
coated the meat will tend to stay in the pan or stick to the bottom
of it, but leave it there-it will thicken the sauce later. Now take
most of the oil out of the pan, leaving only about two tablespoons
which you then heat again. In this, fry the tiny slices of garlic
and ginger and the mushrooms, stirring continuously, for i minute.
Add the soya sauce, the water and the meat. mix well, season with
pepper or chilli powder, and stir continuously for 1 or 2 minutes.
just before serving, add the sherry or rice wine and the lemon juice.
Serve hot.
This dish keeps extremely well in the freezer, and it is worth making
a large quantity from, say, half a leg-of pork, which is much cheaper
than buying pork fillet. If you are going to freeze your Babi Kecap,
however, do not add the sherry or lemon juice at the time of cooking.
To serve from the freezer, thaw the meat out completely and heat
quickly on a high flame for 2 to 3 minutes, stirring or shaking the
pan well all the time. Add the sherry or rice wine and lemon juice
just before serving.
Makes 4 servings.
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
1986." ISBN 0-907325-29-7.
Posted by Stephen Ceideburg
Servings: 4 servings
Babi Kecap I (Pork Cooked In Soya Sauce) Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Sauce
The History of Recipes
We are able to trace the history of `recipes` way back into ancient history, at least as far back into recorded history as the ancient Egyptians, and maybe further still. However, in the main part, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are a few stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move on, we have a couple of interesting books dating from the 14th Century ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are not about the indian food that appears on menues today, but instead descriptions of the types of food on the tables of the nobility of that period. During the next few centuries, the rich families of Europe competed with each other to serve up the most exotic banquets, and as a result the best cooks and their recipe collections were greatly in demand. Nevertheless, it was during the nineteenth century that fine cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, testing, and writing down the recipes of their peers. By the advent of the 20th century, recipe books were in high demand, mostly due to increased literacy, more leisure time and being a little richer. The revolution that is television brought us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Babi Kecap I (Pork Cooked In Soya Sauce) recipe.
