Babi Kecap I (Pork Cooked in Soya Sauce)
1/2 kg (1 1/4 lb) fillet of pork or leg of pork
1 tb Clear soya sauce
2 tb Plain flour
1/2 ts Powdered ginger
20 g (4 oz) button mushrooms
4 Cloves garlic
1 sl Of root ginger, about 2 cm (1") 13213y2411n across and 1/2 cm (1/4") thick
3 tb Dark soya sauce
Pepper or a pinch of chilli powder
2 tb Boiled water
2 tb Medium dry sherry or rice wine (optional)
2 ts Lemon juice
6 tb Oil or pork fat
Cut the pork into small cubes.
Put the flour into a bowl and add the clear soya sauce and ginger powder, mixing them well together.
Coat the pork with the mixture and then let it stand for at least 30 minutes.
Clean and slice the mushrooms. Peel the garlic and ginger and slice them very thin; you can use these thin slices as they are, or cut them again into very tiny sticks.
Heat the oil or fat in a wok or thick frying pan 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.