Name: Silvia Maulini*
\nClass Year: 1980
\nCountry of Residence: The Netherlands<\/p>\n
* Silvia is one of this competition’s judges, so this recipe will not be considered – it’s simply delicious, and needs to be shared!<\/em><\/p>\n For the past decade I have been spending a month a year on the wonderful island of Bali, in Indonesia. Local food is absolutely amazing and after following a few cooking classes there and buying several cookbooks I started experimenting at home. The house smells wonderful when I cook Indonesian and I feel I am back in Bali, at least for a few hours. This recipe is easy and very satisfying. I tasted this stew for the first time at \u201cBumbu Bali\u201d, a fantastic restaurant owned by Swiss chef Heinz van Holzen, who has been living on the island for four decades and who is considered a master of Balinese cuisine. <\/p>\n <\/p>\n We cooked this stew during one of our alumnae cooking workshops in the Netherlands two years ago and we served it with some steamed white rice and a some Atjar Tjampoer (see recipe from Georgia Regnault \u201964 in this blog) Delicious!<\/p>\n Serves 4-6 portions. Takes approx. 1.5 hours.<\/em><\/p>\n Ingredients:<\/span><\/p>\n Instructions:<\/span><\/p>\n Heat the coconut oil in a heavy saucepan. Add shallots and garlic and saut\u00e9 for 2 minutes over medium heat or until lightly colored. Add pork and ginger and continue to saut\u00e9 for 2 more minutes over medium heat. Add sweet and light soy sauces and pepper. Continue to saut\u00e9 for 1 more minute.<\/p>\n Pour in half of the chicken stock, add chilies and simmer for approximately 1 hour. Gradually add more stock, as liquid evaporates. Keep the liquid to an absolute minimum and do not cover the saucepan during the cooking process. This will guarantee a lovely dark brown stew, with a shiny sauce.<\/p>\n Serve the stew with steamed white rice and a spoonful of Atjar Tjampoer.<\/p>\n Source:<\/span><\/p>\n Bali Unveiled \u2013 Heinz van Holzen, 2004<\/p>\n","protected":false},"excerpt":{"rendered":" Name: Silvia Maulini* Class Year: 1980 Country of Residence: The Netherlands * Silvia is one of this competition’s judges, so this recipe will not be considered – it’s simply delicious, … Continue reading Pork in Sweet Soy Sauce (Be Celeng Base Manis)<\/span> Why is this recipe great? What\u2019s its backstory? <\/h5>\n
Pork in Sweet Soy Sauce (Be Celeng Base Manis)<\/h5>\n
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