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Babi Ketjap | by FotoosVanRobin
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Babi Ketjap

This was my third attempt for babi kecap and I liked it!

(although the photo was terrible again, so this close-up/cut is the best I could do)

 

First attempt was with a recipe from Beb Vuijk, who wrote the "Indonesion Food Bible for Holland" which you can find in many, many homes in the Netherlands. But she works a lot with powders, like gingerpowder, galangapowder and I don't see the need if today I can buy the fresh ingredients everywhere.

 

With the second attempt I tried this horrible prefab "Babi Ketjap Mix" from Conimex. I hated the result. It didn't remind me of baby ketcap at all. But I had to try, so I would know what others were talking about.

 

So today I tried a recipe that made the most sense to me :

  

Babi kecap

 

600 gram chopped pork

Season with salt and pepper.

 

Make a bumbu/paste from:

2 (red) onions

4 cloves of garlic

5 cm ginger, chopped

 

I like to first stirfry the pork on a high heat, so it gets browned.

Then I gently fry the bumbu/paste and add back the pork.

Then I add:

120 ml ketcap manis (indonisian sweet soysauce)

30 gr gulu djawa (indonesian dark sugar)

Juice of ½ lemon, or just some rice vinegar would do too.

 

Depending on the kind of meat you use you let is simmer until soft.

I let mine simmer for 2½ hours.

  

Klik hier voor het Nederlandse: recept voor Babi Ketjap.

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Taken on December 3, 2007