Babi Pangang Sauce

A piquant ginger sauce for Babi Panggang or any other stir fry dish. Stemginger is ginger preserved in sugar syrup and is available in most supermarkets, delicatessen shops and Asian market shops.
 

Ingredients: 

• 2 cm. Fresh Ginger
• 2 tbs. Tomato puree
• 1 tsp. Sambal Ulek (chilli paste)
• 1 tbs. Sugar
• 200 cc Water
• 50 cc White Vinegar
• 50 cc Ginger syrup (from Stemginger jar)
• 5 pieces Stemginger
• 2 tsp. Cornflour

Add tomato puree to water and simmer with grated fresh ginger, sambal ulek and sugar for a few minutes. Dice the stemginger and add this, together with the vinegar and syrup, to the sauce. Mix cornflour with 1 tablespoon of cold water and add to the sauce mix, simmer for a further 2-3 minutes and serve.
 

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