Wednesday, 5 March 2014

Be Celeng Base Manis (Pork In Sweet Soya Sauce)

Be Celeng Base Manis (Pork In Sweet Soya Sauce)


Recipe source : Adapted from The Food of Bali

Sweet soya sauce or kicap manis is popularly used in Malay and Indonesian cuisines. I often buy ayam masak kicap ( chicken in soy sauce ) from Malay vendors selling nasi campur ( mixed rice ). I like the tinge of sweetness in the soy sauce. 

So when I came across this recipe as I browsed through the internet for Indonesian food recipes,  I bookmarked this to try out. All you need is a few basic ingredients. The cooking style is almost effortless. 

It was good!. My son, YS  and I, love pork dishes. We polished off this sweet porky dish including the gravy with lots of hot steaming rice. Yum!


Ingredients


1 tbsp cooking oil    ( original recipe used coconut oil )
3 shallots, peeled and sliced
2 cloves garlic, peeled and sliced
300g boneless pork leg or pork shoulder, cut into 3/4 inch cubes
4cm piece of ginger, sliced
2 tbsp kicap manis ( sweet soya sauce)
1 tbsp soy sauce
1/2 tsp black peppercorn, crushed
1 cup chicken stock
4 chilli padi (bird's eye chilli)

 Black peppercorns

 Sweet soya sauce or kicap manis

Top left : shallots. Top right : chilli padi
Bottom left : garlic. Bottom right : ginger

Method

1.  Heat oil in a wok. Add shallots and garlic and saute for 2 minutes over medium heat until light brown.
2.  Add pork and ginger, continue to saute for 2 more minutes over high heat. Add sweet and salty soy sauces, chilli and crushed black peppercorns. Continue to saute for one minute.
3.  Pour in chicken stock and simmer over medium heat for about 45 minutes or until the meat is tender. If the meat becomes too dry during cooking, add a little more chicken stock.



I am submitting this post to Asian Food Fest  :  Indonesia  

5 comments:

  1. Celeng is wild boar, the meat is more ex than pork cos not easily found. Very heaty but its yummy :) Cooking celeng this way looks really appetizing, especially using chilli padi! :)

    ReplyDelete
  2. Hi Alice,

    Thanks for bringing it to my attention. Yes, wild boar meat is tougher, more fragrant and very lean. Haven't eaten it in years.

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