OK, I am better prepared now
I consulted the experts, namely Mr. Google and the more reliable Mr. McGee.
And they agreed, this product is a fungus product and made with Aspergillus oryzae or Aspergillus sojae molds.
It's a procuct I use on a regular base, namely SOY SAUCE
(check this link: http://en.wikipedia.org/wiki/Soy_sauce)
I know soy sauce as ketjap (or kecap) and it stars in Babi Kecap (Babi being pork),
So here we go:
I used shoulder pork chops. Took of the rind and fed to the dogs, took off excess fat and kept for when I am going to make pork sausages again, and cut in about 1.5 cm pieces
The other ingredients (And yes, I used all those chili's, fresh from the garden)
Made the chili's garlic and ginger into a paste
The star of the show: Kecap Manis (Sweet soy)
A well used bottle
Fried the onions, meat and paste and added the soy sauce, a little water and vinegar (I ran out of lemons)
Served with Jasmine rice and garden peas.
The dish gets very dark with the soy sauce and the contrast between the babi ketjap and the rice is a bit too big for my camera.
Tasted pretty good though!