Arrange a rack in the center of the oven and preheat to 325°F. In a food processor, puree the kecap manis, vinegar, sugar, chiles, garlic, shallots, ginger, and salt with 1/2 cup water until smooth.

Cook until translucent. Add orange rinds, sambal, spices and coconut milk. Bring to a boil, stirring, for two minutes. Return the sauteed pork to the pan, add the Kecap Manis and continue cooking 3-5 ...

Ingredients 60 ml (¼ cup) peanut oil 2 garlic cloves, crushed 2.5 cm piece ginger, thinly sliced 2 baby bok choy, trimmed, sliced lengthwise ¼ Chinese cabbage, trimmed, thinly shredded 150 g ...

Combine half the paste in a bowl with kecap manis, vinegar, Maggi seasoning and half the wine. Add chicken and, using your hands, mix thoroughly. Cover and refrigerate for 1 hour.