Foo Young Hai Sauce

This delicious Indonesian Foo Yong Hai sauce fits very well with egg dishes.

Servings:

4.
Preparation Time:

10 minutes.

Makes 10 oz.

Ingredients:

0.2 liter chicken bouillon (possibly from a tablet),
4 tablespoons tomato ketchup,
1 tablespoon white caster sugar,
2 tablespoons soy sauce,
1 teaspoon djahe (ginger powder),
1 tablespoon cornstarch,
2 tablespoons water.

Additional ingredients:

1 pinch laos,
0.5 to 1 teaspoon sambal oelek.

Directions:

Bring the broth to a boil.

Add the tomato ketchup, white caster sugar, soy sauce and djahe.

Leave everything, stirring all the time, 2 to 3 minutes, gently boil.

Mix the cornstarch with 2 tablespoons cold water.Stir the mixture into the sauce and bring it to boillingpoint.

Let it boil for a few seconds, put then the fire off.

Tip:

Stir together with the cornstarch mixture into the sauce, 1 pinch of Laos and / or add 0.5 to 1 teaspoon sambal oelek to it.

The sauce can be frozen with the understanding that only after thawing is bound with cornstarch.

Enjoy!

Added May 28, 2010.