MARINADE
1 lb pork, marbled
2 tsp ginger, ground
1 garlic clove
1 onion
3 tbsp ketjap manis
1 pepper
1 salt
1 lemon juice
SAUCE
1 cup stock
2 tbsp sugar
1 tbsp sherry
1 tbsp oil
70 g tomato puree
1/2 tsp gourmet powder (ve-tsin)
1 onion, small
1 garlic clove
Directions
Preparation of the meat: Make a mixture of all the above mentioned
ingredients and rub the meat with it. Brown it in a frying pan with
either butter or oil. Basting the meat regularly. Simmer for 10-15
minutes. Drain the meat and put under a hot grill for a few minutes
until glazed. Keep warm. Sauce Preparation: Cut the onion in fine
rings or slices and fry them together with the finely cut garlic in
oil or margarine. When nicely browned add the mixture of the stock,
sugar, sherry, tomato puree and gourmet powder. Simmer for 5 minutes
while stirring the sauce continuously. Add water of necessary. How to
Serve: Pour the hot sauce over the warm sliced meat and garnish it
with Chopped Vegetable Pickle and Shrimp Crackers. Eat it with rice
or Mei (noodles).
--- per Jen Kuiper
Servings: 4 servings
Babi Pangang (Indonesian Grilled Pork) Recipe brought to you by Recipe Ideas
Categories: Grilling; Meat; Pork
The History of Recipes
We are able to follow the history of written recipes back into the far past, in fact as far into history as early Egypt, and possibly even further than that. Interesting though that maybe, generally, these early records were just primitive hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics are some tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into The time of the romans 25BC a man called Apicius created some documents describing recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Aspicius tells us how the Roman cooks were skilled in the use of a wide range of aromatic flavors, including some familiar names such as thyme, mint and asafoetida. Closer to modern times, we have two interesting books published in the 14th Century : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that appears on menues today, but rather recipes for the types of meals on the menus of the rich people of the period. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from Arab cooking, such as parsley, basil and rosemary. The introduction of these new foods and spices prompted a surge in manuscripts on food, some of which are now in private collections. By the time we get to the twentieth century, cooking publications were in high demand, as a result of more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Babi Pangang (Indonesian Grilled Pork) recipe.
