Indonesian Meatballs in Sweet Soy Sauce
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Tjah Babi (Cah Babi) is an Indonesian dish of ground pork meatballs cooked in a flavorful sweet soy sauce.
These meatballs are boiled first and then sautéed with onions and garlic in the pan. It’s a deliciously sweet dish with slightly spicy meatballs.
Tjah babi is typically enjoyed with steamed rice, or lontong, allowing the flavorful sauce to be fully appreciated. They pair well with a side of sautéed vegetables or a fresh pickled cucumber salad.
It can also be served as a snack with a small cocktail stick or bamboo skewer and a dipping sauce made from sambal and soy sauce for an extra kick of flavor.
Tjah babi has roots in Chinese cuisine, where pork and meatballs are staples, but they were adapted in Indonesia with local spices and flavors. Over time, they became a popular part of Indonesian-Chinese dishes and were later embraced in Indisch cuisine, reflecting the fusion of Indonesian and Dutch culinary traditions.
Tjah Babi (Indonesian Sweet Spicy Meatballs)
Tjah Babi is a flavorful Indonesian dish of small, slightly spicy, pork meatballs in a sweet soy sauce. They pair well with steamed rice and a side of vegetables. This recipe breaks down how to make these meatballs perfectly every time.
Ingredients
- 500 g ground pork
- [1 tsp chili paste (sambal oelek)]
- salt and pepper to taste
- 1 liter water
- 2 tbsp oil
- [1 tsp shrimp paste (terasi udang)]
- 3 tbsp finely chopped onions
- 2 garlic clovesminced
- [ 2 tbsp sweet soy sauce (kecap manis)]
Instructions
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Mix the ground pork with sambal, salt, and pepper. Adjust the sambal quantity based on your preference for spiciness.
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Form small-sized meatballs from the mixture.
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Bring the water to a boil, add the meatballs, and let them simmer for about 15 minutes.
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Meanwhile, in a separate pan, heat the oil over medium heat and sauté the onions and garlic until they are fragrant and slightly golden.
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Drain the meatballs and add them to the onions and garlic. Save the cooking water
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Fry the meatballs until they are browned.
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Add the cooking water and kecap manis to the pan. Stir well to combine.Â
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Ensure the meatballs are well coated in the sauce. Allow the flavors to melt together and the sauce to thicken slightly.Â
Nutrition
Per serving (about 4 meatballs)
- Calories
- 294 kcal
- Carbs
- 1 g
- Protein
- 22 g
- Fat
- 22 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 134 mg
Recipe by Deborah Green
