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 :
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.