500 pork
1/2 tsp pepper
1 salt
1 onion
2 tsp ground ginger
1/2 tsp sambal oelek (hot pepper condiment)
5 tbsp sweet soy sauce (ketjap manis)
150 water
1 margarine or oil
Directions
There are quite a few pork dishes in the book (including another
version of this one). Evidently minorities are well enough
represented that pork has earned a place in the cuisine of
predominantly Muslim Indonesia. I think this would be excellent done
with 1 inch long pieces of baby back ribs. I also won't stew it as
long as I did++or maybe use bigger chunks of pork. I used pieces
between a half and a quarter inch on a side and the meat got a tad
dried out. No complaint on the taste though! I'll also toss in a
couple of scallions cut into one inch chunks just before it's done
stewing. I was out of sambal oelek so I used some tuong ot toi cut
with a little lime juice. Worked good.
Dice Pork, rub in salt and pepper and fry in hot oil or margarine.
Then add the finely sliced onions, spices and the hot pepper
condiment.
After this add the water and the soy sauce. Bring to the boil and
simmer for at least half an hour until the meat is done.
Serve Babi Ketjap on a large plate, garnish with sliced tomatoes and
chopped vegetable pickles. Eat with plain or savory rice or Mei.
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
1986."
For those who aren't familiar with it, Kecap Manis (or ketjap manis)
is a thick, sweet Indonesian soy sauce that does wonderful things for
meat and poultry as a marinade/BBQ sauce as well as a condiment.
Posted by Stephen Ceideberg; October 7 1992.
Servings: 1 servings
Babi Ketjap (Soy Pork) Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We can follow the history of `recipes` way back into distant history, in fact as far into history as the early Egyptians, and possibly even further than that. Interesting though that is, these, old recipes were just basic pictorial instructions for preparing food.
In fact, the most ancient recipe found, according to historians are some clay tablets in ancient 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 making anyone who tried it feel `exhilarated, wonderful and blissful`. Later, there were some interesting books from the 14th Century - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are unconnected to the spicy food that is served today, but rather accounts of the types of food eaten by the nobility of those days. For the centuries that followed, the upper-class families of the West strove to offer the best banquets, and as a result cooks and their recipes were greatly in demand. However, it wasn`t until the 19th century the formal cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, testing, and recording recipes that were common in the better off homes of the day. The introduction of the TV brings us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Babi Ketjap (Soy Pork) recipe.
