Babi ketjap is an Indonesian dish made of pork in a ketjap-based sauce. Ketjap (ketjap manis in this case) is a sweet, Indonesian type of soy sauce. You can make it with tougher cuts of meat that you stew in the sauce, or use a fast-cooking cut like I did. If you want a spicy sauce, add more sambal.
Usually, an Indonesian meal consists of rice, at least one saucy dish and one dry dish (one of them with a protein and one of them with vegetables), and usually some sambal and a pickle (atjar) on the side.
Babi Boemboe Ketjap(serves 2-4, depending on what else you serve)
Adapted from “Kook nu eens zelf Indisch en Chinees – Nique van der Werff-Wijsman
300 g pork fillet, sliced in strips
2 cloves garlic
1 tsp sambal badjak
1 tbsp oil
100 ml water
1/2 tbsp goela djawa
4 tbsp ketjap manis
1 tsp tamarind paste
Puree the onion and garlic. Heat the oil and add the puree, sambal and salt. Cook until all the water is evaporated. Add the pork, and fry until browned. Add water, goela djawa, ketjap and tamarind paste and cook on high heat to evaporate some of the water. Make sure you don’t overcook the pork.