Babi kecap – meat braised in sweet soya sauce

Ok, so I have to warn you 😉 I’m taking part in South-East Asian cooking festival on my favorite Polish cooking forum and what that means is that quite some recipes from that region will appear on the blog in the closest 2 weeks. I love the cuisine from that part of the world and I really wish that I could learn some more about it. Right now I can only study some cookbooks, but I dream of the moment when finally we will manage to travel there and absorb everything with our senses. My biggest priority is to go to Vietnam, but since we’ve started planning it’s always been the issue of either lack of money or time. Well… as in previous years I again dream that I’ll go there finally next year, but well… I guess that won’t be possible. For now, I have to stick to travel and cook books and just dream on 😉

The recipe below is adapted from fabulous Rick Stein’s book “Oriental Odyssey”. I’ve borrowed it by chance from my local library, but I simply fell in love with the recipes and now am awaiting my own copy 🙂


2 tbsp oil
100g spring onions, finely chopped (well… not appearing in our dish 😉 )
50g garlic, finely chopped
25g ginger, finely grated

1kg of pork meat for braising (I used mixed pork and beef meat), cut in cubes
4 tbsp kecap manis
2 tbsp dark soya sauce
1 tsp tamarind paste
½ tsp freshly grated black pepper
3-4 chilli, sliced
4 bird’s eye chilli, whole
500ml asian beef stock

1. Heat the oil in a thick bottomed pot. Fry the spring onions, garlic and ginger, you may add a bit of salt.
2. Add the meat and fry for 2-3 minutes till it gets some colour. Add kecap manis, soya sauce, tamarind paste, pepper and chilli fry for a minute more. Turn down the heat, add hot beef stock and  braise till the meat will be tender (around 1,5-2,5h depending on your meat and size of the pieces)
3. Take out the meat pieces and heat up the sauce till it’s boiling. Reduce it quite much. It needs to be pretty dense.


Pork tenderloin, Chinese way

Yup, it’s nearly Valentines Day. The net is totally flooded with luscious treats for your loved ones. And so I bet you were expecting some super cool chocolaty post here as well. Hmm …. what can I say…. Blame Mr No Onion Please. I’ve asked him what should I blog about and the answer was PORK. So long yummy cookie post (I’ll get to it a bit later). Ok, I admit, the pork tenderloin is really good as well, and it’s a most recent love of my second half. I’ve done it several times and he never seems to have enough of it. Anyway, 14th of February happens to be as well the beginning of new Chinese year. So fortunately I’m not blogging totally out of the blue.

I’ve got the recipe from a small booklet advertising Ching’s new cookbook – “Chinese in minutes”. I’ve never been out of Europe, not to say China, so I have absolutely no clue how the real Chinese dishes taste like. Of course we have several takeaways here, but well…. I don’t trust those enough to say that they offer genuine Chinese cuisine. So I admit – I have no idea how authentic Chinese dish it really is but it’s darn good and definitely worth trying.

Griddled honey yellow bean  pork:

– pork tenderloin filee


– 3 garlic cloves finely chopped

– finger-long piece of ginger, grated

– 2 tbsp yellow bean sauce

– 1 chilli finely chopped

– 2 tbsp runny honey

– 2 tbsp dark soya sauce

– 2 tbsp rice wine

– 2 tbsp sesame oil

– 1 tsp dark muscovado sugar

1. Marinade the tenderloin for around half an hour. Heat the oven to 200C.

2. Fry the loin till it’s browned from each side, keep the marinade.

3. Put the thermometer to the meat, insert to the oven and bake till it shows 67C

4. Meanwhile pour the reserved marinade into the pot and bring to the boil, then leave on the side.

5. Take the meat out of the oven, let it rest for several minutes before you slice it. Serve with rice and some greens ( I had pak choi).