Babi Panggang sauce (1)

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

Preparation:

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.

Babi Panggang sauce (2)

This recipe is based on a sweet an sour sauce for which the ingredients are perhaps more readely available than for the above recipe.

Ingredients:

60 Gr. Dark Brown Sugar
2 teaspoons Ketjap Manis
60 ml. White Vinegar
60 ml. Chicken Stock
2 tablespoons Tomato paste
3 teaspoons Corn flour
2 cm. Fresh Ginger (shredded)
1 Small Onion (diced)
1 teaspoon Sambal Ulek or
1 fresh Chilli Pepper
2 tablespoons Oil

Preparation:

Soften the diced onion in the oil. Mix remaining ingredients and add to the onions. Slowly boil for 5 min. until sauce thickens. If needed sauce can be thinned down with water or pineapple juice.