Babi kecap

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Babi kecap
kecap manis (sweet soy sauce) spiced with garlic and shallot
VariationsSemur

Babi kecap is an

Minahasans, and Dayaks, and in the Netherlands among the Indo-Dutch, where it is known as babi ketjap, owing to colonial ties with Indonesia. In the Netherlands, the dish might also be served within an opulent rijsttafel banquet.[3]

The dish is believed to be based on Southern Chinese braised pork in soy sauce know in Indonesia as babi taotjo[4] without the taotjo because of its unavailability in the past. However, it is more Indonesian in nature, because of the mild sweetness introduced by Indonesian kecap manis (sweet soy sauce). It is sometimes prepared with a sweet chili sauce.[5]

In Bali, babi kecap is consumed at festivals such as Galungan and Nyepi.[6]

Ingredients

Babi kecap with vegetables and rice

The basic recipe, commonly used by Chinese Indonesians in their households, usually requires cuts of pork belly simmered with sweet soy sauce, spiced with garlic, shallot or onion, and a dash of salt. The popular recipes employed elsewhere — from restaurants in Chinatown in Indonesia to Bali and the Netherlands, may include additional ingredients, such as

lemongrass, ginger, tomato, shrimp paste, salam leaf (Indonesian bay leaf), white pepper, and red chilies.[6] If sweet soy sauce is not available, it can be substituted with normal soy sauce mixed with ground palm sugar or brown sugar. The less hot and spicy sweet pepper
may be used to replace red chilies.

Variations

pig trotters, and sekba, which is a Chinese Indonesian pork offal
stew that may also include pork liver, nose, tongue, ear, tripe, and intestines.

Similar dishes

It is very similar to another Indonesian favorite called

ayam kecap ore Kip Smoor in Dutch. The word semur is a corruption of the Dutch word smoor (smoren is to braise in Dutch). Originally Indonesian semur dishes[7] are heated in butter instead of oil hinting at a Dutch origine. Smoor can also be found in former Dutch colonies Sri Lanka and Malacca
.

See also

References

  1. ISBN 978-1-928914-66-2
    . Retrieved September 28, 2016.
  2. ISBN 978-1-928914-44-0
    . Retrieved September 28, 2016.
  3. ^ Monique (9 June 2013). "Indonesian Braised Pork with Sweet Soy Sauce (Babi Kecap)". My Little Chequered Kitchen. Retrieved January 6, 2023.
  4. ^ Oost-Indisch Kookboek|1896|Page 123|G. C. T. VAN DORP & Co.
  5. ISBN 978-1-4629-1423-4
    . Retrieved September 28, 2016.
  6. ^
    ISBN 978-0-7946-5028-5
    . Retrieved September 28, 2016.
  7. ^ Kitab masak masakan India|1845|Page 33|Batavia, Lange & Co

External links

Media related to Babi kecap at Wikimedia Commons

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