Wednesday, August 02, 2017

What's on the Menu this week? Babi Ketjap

This is an Indonesian dish, often seen as part of a Rijsttafel. But it is easy to make and tastes delicious. It uses pork, which is cheaper than most other meats at the moment. I don't know if you can use beef, but I don't see why not

2 onions, finely chopped -3 t coconut oil or peanut oil - 600g lean pork (steak, chops or leg meat) - 1 t ground coriander - 1 t ground cumin - 1/2 t chilli, fresh or powdered - 1 t fresh grated ginger - 2 cloves of garlic, chopped - 2 t tamarind paste - 3/400 ml chicken stock - 5 T Ketjap Manis (sweetened soy sauce from Indonesia) - 1 t rice wine vinegar - Salt & pepper

Finely chop the onions. Cut the meat into bite sized pieces. In a casserole with a lid, fry the onions in the oil. Add the meat and brown on all sides. Add the spices and the tamarind, ginger and garlic. Stir in the stock, Ketjap Manis, and vinegar

Cover with enough stock to cover the meat and bring to the boil. Turn down and simmer for 2 to 3 hours on a low heat. Do check and give it a stir regularly, the sauce will thicken considerably to a nice dark syrupy consistency. Taste, and season with salt and pepper. Serve on simple boiled rice, with a salad, and sprinkle with roasted peanuts and coconut flakes

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