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DutchBABI PANGGANG SAUCE

This delicious Indonesian babi panggang sauce should preferably be served with the similar dish. The sauce will also fit well with roasted fish or poultry.

This delicious Indonesian babi panggang sauce should preferably be served with the similar dish. The sauce will also fit well with roasted fish or poultry.

Servings: 4.
Preparation Time: 10 minutes.
Makes: 10 oz.

Ingredients:

1 onion,
2 cloves of garlic,
1 tablespoon peanut oil,
7 oz. chicken-broth,
1 teaspoon ginger powder,
1 teaspoon sambal ulek,
4 tablespoons tomato paste,
1 tablespoon dry sherry or rice wine,
2 tablespoons of brown caster sugar,
1 tablespoon ketjap manis.

Directions:

Shred the onion and garlic.

Heat the oil in a wadjan or wok.
Sauté the onion and garlic mixture for about 2 minutes.
Next, add the chicken-broth, ginger powder, sambal ulek, tomato paste, dry sherry/rice wine and the brown caster sugar.
Keep stirring until nice and smooth.

Let the sauce simmer for about 3 minutes on low heat.
Now stir the ketjap manis through the mixture and perhaps add 1 - 2 tablespoons of hot water.

Tip:

This Indonesian babi panggang sauce should preferably be served with the similar dish.
The sauce will also fit well with roasted fish or poultry.

This sauce can be frozen for storage purposes.

Enjoy!

Added Februari 28, 2009.