Babi Dan Tahu Kecap Pork And Tofu In Soy Sauce Recipes

INDONESIAN BABI KECAP (PORK COOKED IN SOYA SAUCE)

Steps:

• Cut the pork into small cubes.
• Put the flour into a bowl, dip meat into the flour and fry the meat, half of it at a time, turning it from time to time, for 5 minutes.
• Repeat the process for the remaining half of the meat.
• The flour that coated the meat will tend to stay in the pan or stick to the bottom of it, but leave it there-it will thicken the sauce later.
• Now take most of the oil out of the pan, leaving only about two tablespoons which you then heat again.
• In this, fry the tiny slices of garlic and ginger and the mushrooms, stirring continuously, for 1 minute.
• Add the soya sauce, the water and the meat, mix well, season with pepper or chilli powder, and stir continuously for 1 or 2 minutes.
• Just before serving, add the sherry or rice wine and the lemon juice.
• Serve hot.

BABI TAUHU (BRAISED PORK IN DARK SOY SAUCE)

Steps:

• Place 1 tbs of the dark soy sauce, honey and five spice in a medium bowl. Add the pork and toss to coat. Cover and place in the fridge for 30 minutes to marinate.
• Heat the oil in a Chinese clay pot or heavy-based medium saucepan over high heat until hot. Add the onion and cook, for 1-2 minutes or until it begins to turn golden brown. Add the garlic and star anise, and cook, stirring, for 1-2 minutes or until aromatic.
• Add the pork mixture to the pan and cook, tossing, for 3-4 minutes or until the pork starts to change colour.
• Add the water, sugar, salt and remaining soy sauce to the pot or pan and toss to combine. Bring the sauce to the boil. Add the hard-boiled eggs if using (the eggs will take on a dark colour and taste of the delicious sauce). Reduce the heat to medium-low and simmer, stirring occasionally, for 1 hour or until the pork is tender and the sauce thickens slightly (if the sauce becomes too dry, add a little extra water).
• Serve immediately with the steamed rice and top with the chilli.