Babi Ketjap Food

KETJAP MANIS

Steps:

• Combine sugar and water in 2 quart saucepan.
• Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
• Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
• Reduce heat to low.
• Stir in remaining ingredients and simmer 3 minutes.
• This will keep 2-3 months tightly covered in the refrigerator.

BABI KETJAP

Steps:

• Toss the cut up pork with a little salt & pepper and set aside.
• Heat a little oil and saute the onions for a few minutes.
• Add the pork, ginger and sambal and saute until pork is browned.
• Add the Ketjap Manis and water and mix until well incorporated.
• Bring mixture to a med. simmer and cook for a good 30 minutes stirring frequently.
• It is done when the liquid has cooked down and thickened.
• Top with green onions and serve with rice. We also enjoy it with a little extra sambal on the side.

INDONESIAN BABI KECAP (PORK COOKED IN SOYA SAUCE)

Steps:

• Cut the pork into small cubes.
• Put the flour into a bowl, dip meat into the flour 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 1 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.

BABI PANGANG (DUTCH STYLE INDO-CHINESE GRILLED PORK)

Steps:

• Dice the onion but keep one slice aside for the sauce.
• In a bowl, combine the vegetable oil and kecap manis . Squeeze in the juice of half a lemon. Grate the ginger into the bowl then add the five-spice, 1/2 of the salt, garlic and stir well.
• Add the pork to a large casserole pan. Cover the meat with the chopped onion and pour the marinade over. Marinate the pork for 2 hours.
• Transfer the pork to a large heavy lidded pan. Add the marinade and onions to the pan.
• Add the remainder of the salt and pour enough water in there so that the pork is covered by 1/2 inch of liquid. Simmer over low heat with the lid on for 60 minutes. Flip the steaks halfway through the cooking process. Turn off the heat and allow the pork to cool in the pan. (At this point, you can refrigerate pork chops to finish at another time. Remember to chill onion slice as well).
• Next, mince the slice of onion you set aside and the garlic. Heat the oil and saute the onion and garlic until they soften. Don't brown them.
• Add the tomato paste and cook for a minute to sweeten it up. Add the ground ginger, water, chili sauce, brown sugar, lemon juice, ketchup, vinegar and salt. Stir well.
• Simmer the sauce for 10 to 15 minutes, stirring occasionally. The color will deepen and turn more reddish. Taste to check the seasoning. There should be a perfect balance between sweet and sour. Mix corn starch with 1 tbsp water and whisk into the sauce. Simmer for an extra 2 to 3 minutes.
• Dab the pork steaks completely dry with a clean paper towel. Heat the oil to 355 degrees F and fry the steaks for 1 minute each side. They will almost blacken.
• Slice the pork and serve along with sauce. White rice and acar campur (Indonesian pickled vegetables) work well with the pork.