INGREDIENTS

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,  Posted by Stephen Ceideburg  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 553
Calories From Fat: 450
Total Fat: 49.9g
Cholesterol: 82.5mg
Sodium: 949.9mg
Potassium: 273.6mg
Carbohydrates: 8.4g
Fiber: <1g
Sugar: <1g
Protein: 16.6g