So Rosip is a sort of fermented Ikan Bilis sauce that you get only in parts of Indonesia. Looking at it, it resembles Chinchalok which is a fermented prawn sauce more commonly used in Asia.
It’s wonderfully fragrant and also works as a delicious dip when mixed in with cut chilli and some lime juice. Perfection with fried fish or other steamed seafood and even blanched vegetables.
But i digress.
I’m not a lover of Pork by far and don’t normally touch fatty pork even. But exceptions have to be made for this, it just won’t taste the same otherwise.
Ingredients:
- 1kg Belly Pork, sliced into thin slices less than 1cm thick. Place in a colander and let the excess water drain
- 12 – 15 pieces lemongrass, finely sliced, discard old leaves
- 100g langkuas or blue ginger, skin scraped off and sliced thinly
- Approximately half a bowl of Rosip, top up with hot water to make a bowl of sauce
- 1 heaped tbsp mashed garlic
- Heat 3 generous glugs of soy oil in a wok over high heat.
- When oil is hot, add lemongrass and fry till crisp, stirring often
- Add blue ginger to the lemongrass and fry for 2-3 mins
- Add the garlic and fry the mix till fragrant and a little brown, do not let it get too dry
- Add pork and stir in well. Lower the fire slightly and fry till fragrant. Add a little bit more oil if too dry, fry till the oil from the pork comes out or until wok has a bit of char.
- Lower fire to medium, strain half the rosip sauce into the mixture, adding only the liquid. Stir well.
- Add the rest of liquid and half tbsp of sugar. Taste.
- Add a glug of rice wine, stir in to taste. If mixture is too dry, add a little hot water to form gravy. simmer for another 5-8 mins and season to taste.
Here’s how it’s supposed to look:
ababeinthewoods 