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Babi Ketjap

babi ketjapLet’s have a look at this text, a recipe from Kokki Bitja, Indonesia’s earliest printed cookbook.

Published in Batavia in the mid- 19th century, it is a collection of short Indonesian, Chinese and even Dutch recipes, written in hybrid Malay mixed with Dutch words – as can be seen from recipe names like Kwe Tulband, Pastij Oedang, or Stoof Ayam.

The cookbook was very popular and was reprinted at least nineteen times, well into the 1940s. The title Kokki Bitja, ‘Beloved Cook’, refers to the author, a certain ‘Nonna’ (miss) Cornelia, living at the ‘Tiada-Katahoewan‘ estate. We know very little about her, only that she suddenly passes away in 1859 only days before publication of the reprint, after a nervous fit in the kitchen while failing her ‘Kwee Broeder‘ cake, as the publishers tell us in their ‘Heartbreaking Words by the Publishers’ of the 5th edition. (more…)