Babi Panggang Sauce

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

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.

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