Babi kecap. Like so many other slow-cooked stews, this babi ketjap stew from the former Dutch colony of Indonesia will not be winning any beauty prizes, but it more than makes up for that in flavor. Don't let the cooking time scare you - this recipe couldn't be any easier. Slow doesn't necessarily mean difficult, it's simply a matter of the pot doing all the work for you.

It is a Chinese Indonesian classic, due to its simplicity and popularity among Chinese Indonesian households. It is also popular among non-Muslim Indonesians, such as the Balinese, Batak and Minahasan, and in the Netherlands, where it is known as babi ketjap, owing to colonial ties with Indonesia. Babi Kecap Recipe (Indonesian Braised Pork Belly) Print. Cara membuatnya pun tidak sulit, kalian dapat menghidangkan Babi kecap hanya dengan menggunakan 14 bahan dan 5 langkah saja. Berikut ini bahan dan cara untuk memasaknya, bikin Babi kecap yuk!

Bahan Babi kecap

Gunakan 1 kg of daging babi capsim.
Dibutuhkan 500 gram of samchan.
Dibutuhkan 8 siung of bawang putih (parut).
Dibutuhkan 6 sdm of saus tiram (lee kum kee).
Siapkan 3 bunga of lawang/pekak.
Gunakan 1 sdt of bumbu ngohiong.
Siapkan 2 sdt of garam.
Sediakan 1 sdt of gula (optional).
Gunakan Secukupnya of Kecap manis tapi agak banyak.
Dibutuhkan 2 sdm of kecap asin.
Diperlukan secukupnya of Lada sesuai selera.
Siapkan 1 sdm of minyak wijen.
Dibutuhkan secukupnya of Minyak dan mentega.
Gunakan of Air mineral.

Are you a pork belly lover or an adventurous eater? This pork belly and shitake mushroom braised in spices and Indonesian kecap manis (sweet soy sauce) is as flavorful as a dish can get, yet easy enough to make in your own kitchen. In traditional recipes, kecap manis, or Indonesian sweet soy sauce, supplies rich, dark color as well as salty-sweet notes; we approximate the flavor with a combination of regular soy sauce, molasses and brown sugar. Pork belly or neck often is the cut of choice for babi kecap, but we opted for easier to find but equally tasty pork shoulder or.

Cara membuat Babi kecap

Cuci daging babi dan samchan sampai bersih, lalu tusuk tusuk daging agar bumbu mudah meresap.
Panaskan minyak wijen dan minyak+mentega secukupnya setelah itu masukan bawang putih lalu tumis hingga harum, masukan semua daging, masak sampai berubah warna..
Masukan saus tiram, bumbu ngohiong, gula, kecap manis, kecap asin, lada, dan garam (Khusus garam bagi yang gak suka asin boleh dimasukan setelah matang aja setelah di cicip, jadi bisa dikira” mau seberapa asin karna uda masukin kecap asin di awal- kalau keluargaku lebih suka asin dari pada manis). Aduk semua sampe rata, masukin air sampe daging terendam. Masukan pekak (aduk). Aku pakai api sedang ke besar..
Masak hingga air setengah susut, lalu tambah lagi air sampai 2-3 kali setiap setengah susut, sampai daging empuk sesuai selera. Sampai konsistensi seperti ini..
Nb: aku ingetin lagi (Khusus garam bagi yang gak suka terlalu asin boleh dimasukan setelah matang aja setelah di cicip, jadi bisa dikira” mau seberapa asin karna uda masukin kecap asin di awal- kalau keluargaku lebih suka asin dari pada manis jadi ku masukin di awal).

I am so enamoured of this babi kecap, a classic Chinese Indonesian stew of pork braised in kecap manis (sweet soy sauce). I love the punch of belacan (shrimp paste) that fades into the background but gives it a heady, umami kick. Toasting the belacan wrapped in an aluminium packet and tossed into a frying pan is fast. Babi kecap is a familiar dish in many Chinese families living in Indonesia. Cure your homesickness by learning how to prepare this classic Chinese dish in your home.