Babiketjap Recipes

Steps:

• Toss the cut up pork with a little salt & pepper and set aside.
• Heat a little oil and saute the onions for a few minutes.
• Add the pork, ginger and sambal and saute until pork is browned.
• Add the Ketjap Manis and water and mix until well incorporated.
• Bring mixture to a med. simmer and cook for a good 30 minutes stirring frequently.
• It is done when the liquid has cooked down and thickened.
• Top with green onions and serve with rice. We also enjoy it with a little extra sambal on the side.

Steps:

• Cut the pork into small cubes.
• Put the flour into a bowl, dip meat into the flour and fry the meat, half of it at a time, turning it from time to time, for 5 minutes.
• Repeat the process for the remaining half of the meat.
• The flour that coated the meat will tend to stay in the pan or stick to the bottom of it, but leave it there-it will thicken the sauce later.
• Now take most of the oil out of the pan, leaving only about two tablespoons which you then heat again.
• In this, fry the tiny slices of garlic and ginger and the mushrooms, stirring continuously, for 1 minute.
• Add the soya sauce, the water and the meat, mix well, season with pepper or chilli powder, and stir continuously for 1 or 2 minutes.
• Just before serving, add the sherry or rice wine and the lemon juice.
• Serve hot.

Steps:

• Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
• Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
• Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
• Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
• To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.