Best Babi Ketjap Recipes

BABI KETJAP

Babi Ketjap image

A wonderful Indonesian dish. It means Soy Pork. I found it online and we love it. Cook time does not include time to cook rice.

Provided by HeidiSue

Categories Pork

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

1 lb pork loin, cut in chunks
salt & pepper
1 large onion, thinly sliced (yellow or white)
2 teaspoons ginger
1/2 teaspoon sambal oelek
5 tablespoons ketjap manis (Medium sweet soy sauce find it at an international market)
2/3 cup water
chopped green onion
basmati rice (cooked) or jasmine rice (cooked)

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.

Nutrition Facts : Calories 516.3, Fat 31.9, SaturatedFat 11.1, Cholesterol 136.1, Sodium 99.7, Carbohydrate 8.9, Fiber 1.3, Sugar 3.3, Protein 46

INDONESIAN BABI KECAP (PORK COOKED IN SOYA SAUCE)

Indonesian Babi Kecap (pork Cooked in Soya Sauce) image

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 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.

Provided by Dancer

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/4 lbs pork fillets or 1 1/4 lbs pork legs
1 tablespoon clear soya sauce
2 tablespoons plain flour
1/2 teaspoon powdered ginger
4 ounces button mushrooms
4 cloves garlic
1 slice gingerroot, about 1 inch across and 1/4 inch thick
3 tablespoons dark soya sauce
pepper or 1 pinch chili powder
2 tablespoons boiled water
2 tablespoons medium-dry sherry or 2 tablespoons rice wine (optional)
2 teaspoons lemon juice
6 tablespoons oil or 6 tablespoons pork fat

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.

Nutrition Facts : Calories 409.1, Fat 26.6, SaturatedFat 4.7, Cholesterol 89.3, Sodium 1003.2, Carbohydrate 7.4, Fiber 0.7, Sugar 1.6, Protein 32.6

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