Don’t Say No to Yono

June 13, 2011

To the best of our recollection, we had never made Indonesian food in the MHK before. I suppose that stemmed from simply not having eaten very much Indonesian cuisine; I recall going to a restaurant when I was much younger, and here in Albany, we have a prominent chef named Yono Purnomo whose restaurant features a lot of Indonesian dishes, but we have only eaten there once. That region’s food can best be described as an eclectic mix of Southeast Asian flavors and ingredients, mixed with European influence. This recipe is for a popular Indonesian pork dish, but the flavors are more reminiscent of Chinese cooking, save for a few twists. There are a couple of ingredients that can be substituted if you don’t want to head to the Asian supermarket to get them. The kecap manis is an Indonesian sweet soy sauce; we mixed a little honey into some regular soy sauce to make it sweeter. Sambal is a spicy Indonesian chili paste, but we used our favorite Sriracha and it did the trick (as will most Asian chili pastes that you can find). It’s an easy dish to make, and the result is an interesting combination of flavors. Plus this is Yono’s recipe – so you can trust that it’s good. Enjoy!

Yono’s Babi Kecap

(serves 4)

2 pounds pork tenderloin (trimmed), sliced into 1 ½-ounce pieces
2 shallots, pureed
2 garlic cloves, pureed
1 ½ teaspoons cumin
1 ½ teaspoons ground coriander
1 inch fresh ginger, peeled and minced
1 tablespoon orange rinds, finely grated
½ cup Kecap Manis (Indonesian Sweet Soy)
¾ cup coconut milk
½ tablespoon Sambal (Indonesian chili paste)
1 cup flour
3 tablespoons peanut or vegetable oil
Salt and pepper to taste
Dredge the pork slices in flour, shaking off excess. Heat oil in a large sauté pan, then sauté pork slices for two minutes on each side until golden brown. Remove pork from pan and set aside. In the same sauté pan, add shallots, garlic and ginger. Cook until translucent, about 2 minutes. Add orange rinds, sambal, spices and coconut milk. Bring to a boil, stirring, for two minutes. Return the sautéed pork to the pan, add the Kecap Manis and continue cooking 3-5 minutes until sauce is reduced and slightly thickened. Season with salt and pepper. Serve over rice. Eat!


One comment

  1. Photo used from http://www.aziatische-ingredienten.nl/babi-ketjap-recept/.

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