| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indo | Pork, Indonesian | 4 | Servings |
INGREDIENTS
| 1 | lb | Pork, marbled |
| 2 | ts | Ginger, ground |
| 1 | Garlic clove | |
| 1 | Onion | |
| 3 | tb | Ketjap manis |
| Pepper | ||
| Salt | ||
| Lemon juice | ||
| 1 | c | Stock |
| 2 | tb | Sugar |
| 1 | tb | Sherry |
| 1 | tb | Oil |
| 70 | g | Tomato puree |
| 1/2 | ts | Gourmet powder (ve-tsin) |
| 1 | Onion, small | |
| 1 | Garlic clove | |
| — per Jen Kuiper |
INSTRUCTIONS
MARINADE SAUCE Preparation of the meat: Make a mixture of all the above mentioned ingredients and rub the meat with it. Brown it in a frying pan with either butter or oil. Basting the meat regularly. Simmer for 10-15 minutes. Drain the meat and put under a hot grill for a few minutes until glazed. Keep warm. Sauce Preparation: Cut the onion in fine rings or slices and fry them together with the finely cut garlic in oil or margarine. When nicely browned add the mixture of the stock, sugar, sherry, tomato puree and gourmet powder. Simmer for 5 minutes while stirring the sauce continuously. Add water of necessary. How to Serve: Pour the hot sauce over the warm sliced meat and garnish it with Chopped Vegetable Pickle and Shrimp Crackers. Eat it with rice or Mei (noodles).
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