A few words about spanking: We did! The Scriptures command it: “Foolishness is bound up in the heart of a child; the rod of discipline will remove it far from him” (Pr. 22:15). While this Scripture does not teach all discipline is corporal, “the rod” has its proper use… Common sense dictates that spanking ought to hurt – some. But all parents must understand that spanking is not a beating. Beating a child is abuse. Spanking is a brief, controlled, painful punishment intended to make the recipient sorry he or she committed the offense that brought it about. Very often only a swat or two is necessary. When administering such discipline, we gave the simple explanation, “What you did was wrong.” We did not refrain from expressing our dismay or anger at the wrongdoing. But we always affirmed our love before and after the discipline. After all, godly discipline is an act of love. Similarly, punishment is not positively effective without a background of praise (Kent and Barbara Hughes).

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CATEGORY	CUISINE	TAG	YIELD
Meats	Indo	Meats	4	Servings

INGREDIENTS

1/2	kg	(1 1/4 lb) fillet of pork or leg of pork
1	tb	Clear soya sauce
2	tb	Plain flour
1/2	ts	Powdered ginger
20	g	(4 oz) button mushrooms
4		Cloves garlic
1	sl	Of root ginger, about 2 cm (1") across and 1/2 cm (1/4") thick
3	tb	Dark soya sauce
		Pepper or a pinch of chilli powder
2	tb	Boiled water
2	tb	Medium dry sherry or rice wine (optional)
2	ts	Lemon juice
6	tb	Oil or pork fat

INSTRUCTIONS

This, as its name suggests, is pork cooked in soya sauce.  It is a
particular favourite with my own husband and children, who always know when
it is about to appear on the table because the ginger and garlic frying in
the sauce smell so deliciously savoury.
Cut the pork into small cubes.  Put the flour into a bowl and add the clear
soya sauce and ginger powder, mixing them well together.  Coat the pork
with the mixture and then let it stand for at least 30 minutes.
Clean and slice the mushrooms.  Peel the garlic and ginger and slice them
very thin; you can use these thin slices as they are, or cut them again
into very tiny sticks.
Heat the oil or fat in a wok or thick frying pan 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 i 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.
This dish keeps extremely well in the freezer, and it is worth making a
large quantity from, say, half a leg-of pork, which is much cheaper than
buying pork fillet.  If you are going to freeze your Babi Kecap, however,
do not add the sherry or lemon juice at the time of cooking. To serve from
the freezer, thaw the meat out completely and heat quickly on a high flame
for 2 to 3 minutes, stirring or shaking the pan well all the time. Add the
sherry or rice wine and lemon juice just before serving.
Makes 4 servings.
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
1986." ISBN 0-907325-29-7.
Posted by Stephen Ceideburg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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