African > Sekbaas

Sekba with Mushrooms and Peas Recipe

Ingredients with Measurements:
- 1 lb pork belly, cut into bite-sized pieces
- 1 cup dried shiitake mushrooms, rehydrated and sliced
- 1 cup frozen peas
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1 tbsp palm sugar
- 2 tbsp kecap manis (sweet soy sauce)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp ground white pepper
- 2 cups water
- Salt to taste

Special equipment needed:
- Large pot or Dutch oven with lid
- Wooden spoon or spatula

Step-by-step instructions:
1. Heat the vegetable oil in the pot over medium heat. Add the pork belly and cook until browned on all sides, about 5 minutes.
2. Add the onion, garlic, and ginger to the pot and sauté until fragrant, about 2 minutes.
3. Add the shiitake mushrooms, peas, palm sugar, kecap manis, soy sauce, oyster sauce, and white pepper to the pot. Stir to combine.
4. Pour in the water and bring the mixture to a boil. Reduce the heat to low and cover the pot with the lid. Simmer for 1 hour or until the pork is tender.
5. Season with salt to taste. Serve hot with steamed rice.


- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 15 minutes
5. Temperature:
- Medium heat for browning the pork belly
- Low heat for simmering the dish
Serving size:
- 4 servings

Nutritional information:
- Calories: 520
- Fat: 35g
- Carbohydrates: 22g
- Protein: 29g
- Fiber: 5g
- Sodium: 1300mg

Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or chicken thighs.
- Dried shiitake mushrooms can be substituted with fresh shiitake mushrooms or button mushrooms.
- Frozen peas can be substituted with fresh or canned peas.

Variations:
- Add other vegetables such as carrots, bell peppers, or bok choy.
- Use different types of mushrooms such as portobello or cremini.
- Replace the pork with beef or tofu for a vegetarian version.

Tips and tricks:
- Soak the dried shiitake mushrooms in hot water for at least 30 minutes before slicing.
- Brown the pork belly well to develop a rich flavor.
- Adjust the sweetness and saltiness to your liking by adding more or less palm sugar and soy sauce.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the dish in a pot over low heat until heated through.

Presentation ideas:
- Serve the Sekba with Mushrooms and Peas in a large bowl with steamed rice on the side.
- Garnish with chopped scallions or cilantro.

Garnishes:
- Chopped scallions or cilantro

Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables

Suggested side dishes:
- Steamed rice
- Stir-fried bok choy with garlic
- Pickled cucumbers

Troubleshooting advice:
- If the dish is too salty, add more water and adjust the seasoning.
- If the pork is tough, simmer for a longer time until tender.

Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
- Sekba is a traditional Indonesian dish that originated from the Chinese community in Indonesia. It is a pork stew that is typically served during special occasions such as Chinese New Year.

Flavor profiles:
- The dish has a sweet and savory flavor with a hint of umami from the soy sauce and oyster sauce.

Serving suggestions:
- Serve the dish family-style in a large bowl with steamed rice on the side.

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Taste: Savory, Umami, Earthy, Herby, Nutty