This is a well known dish from Manado, Indonesia. This is my short version of how to create it. “Rica” literally means chilli, or very spicy (pretty hot). This has been a firm favourite dish whenever I produce it for my husband, family or friends. I can definitely say that it will be a “crowd-pleaser” to impress your friends and guests.
INGREDIENTS:
Kilo pork fillet (sliced into strips)
4 Shallot onions (finely sliced)
2 Garlic cloves (finely diced)
1 Thumb-sized fresh ginger (finely sliced)
1 – 2 small red birds-eye chillies (chabe rawit – also leave some for plate garnish)
1 tablespoon Sambal Oelek (Indonesian Chilli Sauce)
1 – 2 tablespoon White sugar – to sweeten sauce
2 tablespoon corn or olive oil
4 tablespoon Kecap Manis (Sweet soya sauce)
2 teaspoon of corn flour (mixed with a little water)
cooked white rice
handful of chopped coriander and / or chopped spring onion (for garnish)
Your “Starter Chopping Board”
Finely slice shallot onions, ginger and garlic cloves.
Fry the shallots onions, ginger and garlic in hot oil in a wok / pan.
Finely slice your pork loin into strips ready to add to the wok / pan.
Add the strips of pork to the wok / pan and stir fry until lightly brown.
Add chopped chillies, sambal Oelek and kecap manis. Stir all together until well mixed.
Gradually add sugar until happy with the sweetness of the sauce. Add the corn flour mix to thicken the sauce.
Keep adding kecap manis, if you need more sauce. Stir well until the meat is cooked.
Serve with white rice, garnish with chopped spring onions – extra sliced chillies would be optional extra “hot / spicy” choice! Hope you will enjoy …………
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