Babiketjap Recipes

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BABI KECAP RECIPE (INDONESIAN BRAISED PORK BELLY)



Babi Kecap Recipe (Indonesian Braised Pork Belly) image

Are you a pork belly lover or an adventurous eater? If yes, look no further. This pork belly and shitake mushroom braised in spices and Indonesian kecap manis (sweet soy sauce) is as flavorful as a dish can get, yet easy enough to make in your own kitchen.

Provided by Coconut and Spice

Categories     MAIN DISHES

Time 1h30m

Number Of Ingredients 14

3 to 3 1/2 lbs pork belly (with or without skin)
2 tbs ebi (dried shrimp), soaked in water for 10 minutes until plumped, then minced
2 large shallots, thinly sliced
8 garlic cloves, minced
1" peeled ginger, julienne
2 red jalapenos (available in Asian grocery stores), thinly sliced
3-4 green onions, thinly sliced
2 c shitake mushrooms, cut into quarter
3 tbs fish sauce
3 tbs soy sauce
6 tbs kecap manis (Indonesian sweet soy sauce)
1 c water or broth
1 tsp white pepper
Oil for sauteeing

Steps:

  • In a large skillet or wok, pour 2 tbs of oil over medium high. Once hot, add garlic and shallot and cook until fragrant, about 1 minute.
  • Add ebi, ginger, jalapeno. Stir and cook for another minute.
  • Add pork belly and cook for about 8 minutes until brown.
  • Add mushroom, broth, fish sauce, soy sauce, kecap manis and white pepper. Stir to combine and bring to a boil.
  • Reduce heat to low and simmer uncovered for about 1 hour until meat is tender and liquid has thickened and reduced by ½.
  • Sprinkle chopped green onion.
  • Serve immediately with a side of steamed rice and sliced cucumber.
  • Acar (Indonesian pickle) pairs well with this dish

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

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

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

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

BABI KETJAP (SOY PORK)



Babi Ketjap (Soy Pork) image

Provided by Global Cookbook

Number Of Ingredients 7

500 x Pork
1/2 tsp Pepper Salt
1 x Onion
2 tsp Grnd ginger
1/2 tsp Sambal Oelek (warm pepper condiment)
5 Tbsp. Sweet soy sauce (Ketjap Manis)
150 x Water Margarine or possibly Oil

Steps:

  • There are quite a few pork dishes in the book (including another version of this one). Evidently minorities are well sufficient represented which pork has earned a place in the cuisine of predominantly Muslim Indonesia. I think this would be excellent done with 1 inch long pcs of baby back ribs. I also will not stew it as long as I didor maybe use bigger chunks of pork. I used pcs between a half and a quarter inch on a side and the meat got a tad dry 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 warm oil or possibly margarine. Then add in the finely sliced onions, spices and the warm pepper condiment. After this add in the water and the soy sauce. Bring to the boil and simmer for at least half an hour till the meat is done. Serve Babi Ketjap on a large plate, garnish with sliced tomatoes and minced vegetable pickles. Eat with plain or possibly savory rice or possibly Mei. For those who aren't familiar with it, Kecap Manis (or possibly ketjap manis) is a thick, sweet Indonesian soy sauce which does wonderful things for meat and poultry as a marinade/BBQ sauce as well as a condiment.

Nutrition Facts : ServingSize 34502 g, Calories 52261, Fat 2224.28 g, TransFat 0.0 g, SaturatedFat 768.89 g, Cholesterol 18876 g, Sodium 19959 g, Carbohydrate 17.88 g, Fiber 2.8 g, Sugar 5.68 g, Protein 7488.2 g

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