Chef Time!

Chef Time!

Sunday, June 24, 2012

Yes I Know…Another Grill Recipe!

Yes I know… another grill recipe! I just love my BBQ, but you can do this just as easily on a grill plate in your kitchen. I do think that meat lends itself to the outdoors though. It’s a primal thing.

Babi Pangang

Indonesian Grilled Pork (Babi Pangang)
1 lb. pork, marbled
2 tsp. ginger, ground
1 garlic clove
1 onion
3 tbsp. ketjap manis (see recipe below)
1 pepper
1 salt
1 lemon juice
1 c. stock
2 tbsp. sugar
1 tbsp. sherry
1 tbsp. oil
¼ c. tomato puree
½ tsp. Garam masala
1 onion, small
1 garlic clove
Preparation of the meat:
Make a mixture of all the above mentioned ingredients and rub the meat with it. Brown it in a frying pan with either butter or oil. Basting the meat regularly. Simmer for 10-15 minutes. Drain the meat and put under a hot grill for a few minutes until glazed. Keep warm.
Sauce Preparation:
Cut the onion in fine rings or slices and fry them together with the finely cut garlic in oil or margarine. When nicely browned add the mixture of the stock, sugar, sherry, and tomato puree and garam masala. Simmer for 5 minutes while stirring the sauce continuously. Add water of necessary.
Ketjap Manis
This is Indonesian soy sauce; slightly thicker and sweeter than regular soy sauce. If you cannot buy commercial Ketjap manis in your local market, you can follow this recipe. I use it for a marinade base, and in spicy peanut sauce.
1 c. dark brown sugar, packed
1 c. water
1 c. soy sauce
7 tbsp. dark molasses
1 tsp. grated fresh ginger
½ tsp. ground coriander
½ tsp. fresh ground black pepper
Combine sugar and water in 2 quart saucepan.
Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
Reduce heat to low.
Stir in remaining ingredients and simmer 3 minutes.
This will keep 2-3 months tightly covered in the refrigerator.

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