Babi Ketjap & Xiao Bai Tsai

Cooked again Wednesday night (I can’t eat out every night). I’m tending towards spicy foods lately, and Indonesian seems to be an easy choice (maybe it’s the ongoing cold I’ve had – seems to be impossible to shake…).

Babi Ketjap & Xiao Bai Tsai

This time it’s Babi Ketjap (or ketcap, depends I guess). Basically, pork in sweet soy. It’s really a simple dish, but it does require a couple of Indonesian ingredients: ketjap manis (a thick, sweet soy sauce – some people substitute soy mixed with molasses if ketjap manis is not available) and sambal oelek (crushed chilies with salt).

 Mise en place   Diced Pork

Part of the mise en place…

If you look online for recipes, you’ll find that most of them are in Dutch – remember, Indonesia was a Dutch colony for 350 years…

  • 1 lb. of pork (I use pork loin)
  • salt & pepper
  • 1 chopped onion
  • 2 tsp galangal (use ginger if galangal is not available)
  • 1/2 – 1 tsp sambal oelek
  • 2/3 cup water
  • 5 tbsp ketjap manis
  • oil
  • green onions
  1. Mix the pork with a bit of salt and pepper (not too much salt – the ketjap and sambal both contain salt).
  2. Saute the onion in oil until it begins to soften slightly.
  3. Add the pork, galangal and sambal. Brown the pork on all sides.
  4. Add the water and ketjap manis, and bring to a simmer for about 20-30 minutes. Stir ocassionally.
  5. The sauce will reduce and thicken.
  6. Garnish with green onions and serve with jasmine rice.

Xiao Bai Tsai

I had some xiao bai tsai laying around (see my previous post here) so I quickly stir fried that with a little garlic and sufu (furu…whatever – see this post). Yes, I know this is Chinese, but so be it.

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