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Thursday, November 3, 2011

Babi Kecap (Braised Pork Belly in Soy Sauce/Hóngshāo Ròu)



In Indonesian & English

Bahan
500 gr Daging perut babi-ptg2*, ½ lt Air    Bahan perendam:   
4 Telur rebus, ½ Bawang bombay-iris            -  2 sm Saus tiram, ½ st Bumbu ngohiong
½ Tomat-ptg kcl2, 3 sm Kecap manis            -  2 sm Kcp asin, 1 st Lada, ½ st Pala
1 cm Lengkuas-geprek, 1 st Andaliman        Haluskan:
4 cm Ky mns, 2 sm Kcp asin, 1 Pekak          -  4 Bawang merah, 1 cm Jahe
1 st Pala, Minyak kacang secukupnya            -  2 Bawang putih, 1 st Garam
1 sm Angciu & 1 Cabai iris (optional)

Cara membuat
-   Potong2 daging. Campur semua bahan perendam. Rendam daging di bahan perendam selama minimal ½ jam.
-   Tumis bumbu hls, cabai & bombay dng minyak kacang. Mskkan daging & angciu, aduk hingga berubah warna.
-   Masukkan air & bumbu2. Masak diapi kecil hingga rasa menyatu & daging ½ matang.
-   Masukkan tomat & telur. Masak sambil sesekali diaduk hingga telur kecoklatan, daging empuk, tomat hancur, saus menyusut & mengental. Angkat, buang pekak, lengkuas & kayu manisnya.
*  Dpt diganti dng daging ayam berlemak (photo kedua). Gunakan hanya 400 ml air. Mskkan ayam ditahap 4 bersama telur & tomat setelah rasa bumbu menyatu utk mencegah ayam terlalu lama dimasak.

Ingredients
500 gr Pork belly (skin on)-cut *                 Grind into a paste:
4 boiled Eggs, 4 cm Cinnamon                       -  2 cloves Garlic, 4 Shallots
½ Tomato-small cut, 1 tsp Nutmeg              -  1 tsp Salt, 1 cm Ginger
1 cm Galangal-crushed, 1 Star anise           Marinate sauce:
2 tbsp salty Soy sauce, ½ Onion-sliced       -  2 tbsp Oyster sauce, 1 tsp Pepper
3 tbsp sweet Soy Sauce, ½ lt Water           -  ½ tsp Nutmeg, ½ tsp 5-Spice powder
1 tsp Sichuan pepper, Peanut oil                   -  2 tbsp salty Soy sauce
1 tbsp Chinese rice wine & 1 Chili-cut (optional)

Directions
-   Combine all marinate sauce ingredients & marinate the pork for min. 30 mins.
-   Sauté spices paste, chili & onion with peanut oil. Add in the pork & rice wine, stir until the pork colour changed.
-   Put in water & seasoning. Bring it to a boil & then simmer over low heat until the flavor blended & the pork ½ cooked.
-   Add in the tomato & eggs; cook until the eggs color becomes light brown, the pork is tender & the gravy reduced & thickened. Stir occasionally. Discard the star anise, galangal & cinnamon.
*  You can also use fatty chicken fillet for the dish 2nd photo). Only use 400 ml of water. Put in the chicken into the gravy at 4th stage, together with tomato & eggs, after the flavor blended to avoid the chicken becomes over cooked.

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