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Babi Ketjap (Pork Tenderloin in Sweet Soy Sauce)
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Cuisine: Indonesian Main Dish
In the Kitchen With . . . Marco Boot, Atlanta
Nominated by friend Mark McQueen:
"Marco is originally from Holland, where Indonesian food is hugely popular. Marco takes his appreciation of Indonesian cooking very seriously and often spends days locating ingredients and preparing dishes, and then invites friends over for a dinner party celebrating Indonesian cooking. He instructs them on the right way to enjoy the various dishes. It seems there's as much ceremony in the eating and enjoying of Indonesian food as there is in the labor of love to cook the dishes. In this day of quick and easy cooking with three ingredients or less, it's really exciting to be invited to dinner by someone who actually prefers to prepare complicated, multi-step recipes."
Hands on time: 15 minutes Total time: 1 hour Serves: 4
Ingredients:
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1 pound pork tenderloin
Salt and pepper
2 tablespoons butter
2 onions, diced
1 teaspoon djahe (ginger powder)
1/2 teaspoon sambal oelek (spicy Indonesian chili sauce)
5 tablespoons ketjap manis (sweet soy sauce)
1 cup water
Instructions:
Cut meat into bite-size pieces; rub with salt and pepper. In a large saute pan over medium-high heat, melt butter. Brown the meat in the butter, about 5 minutes. Add onions and saute until onions are soft and glazed. Add the djahe, sambal oelek, ketjap and water; bring to a boil. Reduce heat and simmer for 30 minutes, or until sauce is slightly thickened and the meat is tender.
Notes:
This pork dish and the green beans (see separate recipe listing for Sajoer Boontje) are served with white rice. Indonesian spices and condiments can be found at Oriental Market (5091 Buford Highway, Atlanta).
Nutrition:
Per serving: 222 calories (percent of calories from fat, 40), 26 grams protein, 7 grams carbohydrates, 1 gram fiber, 10 grams fat (5 grams saturated), 89 milligrams cholesterol, 1,403 milligrams sodium.
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