Babi Panggang sauce
One of the best sweet-sour sauces in this world. It’s actually part of the Babipanggang meat dish (see the website for the recipe) but this sauce goes well with any kind of meat, rice or noodles.
Serves: 1 liter / 4 cups
Preparation time: 30 minutes
Ingredients:
• A piece of fresh ginger about 40 grams / 0.1 pounds after peeling (unpeeled 70 gr/0.2 pounds)
• 6 cloves of garlic
• One red onion
• 1 teaspoon of chili powder
• 0.5 liter/2 cups of water
• 200 gr/ 7 ounce of tomato puree
• 50 gr/ ½ cup of flour
• 1 teaspoon of salt
• 250 gr / 1 ¼ cup of sugar
• Vinegar (preferably yellow vinegar) 20 ml / 0.08 cup
• 70g / ½ stick of butter
Steps
1. Start by peeling the fresh ginger, the cloves of garlic and the red onion and add them to a food processor and mince until you are left with a smooth paste
2. Take a pan, if possible a wok as you need space to work. Add the butter and wait until warm and fully melted now add the paste you just made and fry it slowly for about 15 minutes. Try to stir as much as you can as the fresh ingredients could get burned easily
3. When the paste is fried add all of the tomato puree, vinegar, the flour, the salt, chili powder and the sugar and mix well
4. Fry for another 5 minutes while you keep stirring the paste
5. Add the water and stir very well until you have a nice sauce, cook further on medium heat for about 7 minutes until you have a nice thick sauce. Taste your sauce if you prefer it more spicy add more chili powder or if you prefer it more sweet add more sugar, Enjoy!