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Bahan Membuat Babi hong

  1. 1 kg babi panggang.
  2. 50 gr jamur hioko.
  3. 100 gr udang kering.
  4. 2 juhi sedang.
  5. bawang putih keprek.
  6. 1/2 sdt.lada putih.
  7. 1 sdm kecap asin ikan.
  8. 1 sdm kecap manis.
  9. 1 sdm saos tiram.
  10. ang ciu secukup nya.
  11. minyak wijen secukup nya.

Langkah Memasak Babi hong

  1. Potong babi panggang sesuai selera.
  2. Rendam.jamur hioko, sampai.lembut, dan seduh.sebentar potong susuai selera.
  3. Rendam udang kering, juhi potong sesuai selera, tiriskan.
  4. Oseng bawang putih sampai.harum, masukan udang kering.oseng sebentar sampai harum.
  5. Masukan jamur hioko, bibi panggang.
  6. Aduk merata, masukan saos tiram, kecap asin,kecap manis.
  7. Masukan angciu, tambah kan air secukup nya, godok.sebentar.
  8. Klo uda merata, angkat masukan mangkok, kukus kira2 30 menit.
  9. Klo uda cukup lembut, sajikan.
  10. Cocolannya, sambal bawang putih, cabe, cuka, garam, gula.

Like so many other slow-cooked stews, this babi ketjap stew from the former Dutch colony of Indonesia will not be winning any beauty prizes, but it more than makes up for that in flavor. Don't let the cooking time scare you - this recipe couldn't be any easier. Slow doesn't necessarily mean difficult, it's simply a matter of the pot doing all the work for you. In other parts of Indonesia and also Malaysia, where the Chinese are the main pork-eating population, babi panggang may simply be a local term for standard Chinese pork dishes - babi panggang putih is siu yook (燒肉)), and babi panggang merah is Chinese char siu (叉燒)). In the West, chiefly in The Netherlands, babi panggang is a pork dish served with a tomato-based sauce.

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