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Babi Ketjap: Mouth watering Muslim recipe for Thanksgiving



Babi Ketjap


 (Soy Pork)









1/2 teaspoon Pepper
1 Onion
2 teaspoons Ground Ginger
1/2 teaspoon Sambai Oelek
(hot pepper)
5 teaspoons Sweet soy sauce
150 Water
(Again, I’m not sure
what this means)
Margarine or oil

Evidently minorities are well

enough represented that pork
has earned a place in the cuisine
of predominantly Muslim Indonesia.
I think this would be excellent
done with 1 inch long pieces
of baby back ribs.
I also wont stew
it as long as I did,
or maybe use bigger
chunks of pork.
I used pieces between a
half and a quarter inch on
a side and the meat got a
tad dried out.
No complaint on
the taste though!
I’ll also toss in a couple of
scallions cut into one inch chunks
just before its 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 hot oil or margarine.
Then add the finely sliced onions,
spices and the hot pepper condiment.
After this add the water
and the soy sauce.
Bring to the boil and simmer
for at least half an hour until
the meat is done.
Serve Babi Ketjap on a large plate,
garnish with sliced tomatoes
and chopped vegetable pickles.
Eat with plain or
savory rice or Mei.
“Indonesian Food and Cookery”,
Sri Owen, Prospect Books,
London, 1986.”
For those who arent
familiar with it,
Kecap Manis (or ketjap manis)
is a thick, sweet Indonesian
soy sauce that does wonderful
things for meat and poultry
as a marinade/BBQ sauce
as well as a condiment.
Posted by
Stephen Ceideberg;
October 7 1992



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