A piquant ginger sauce for Babi Panggang or any other stir fry dish.
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.
Stemginger is ginger preserved in sugar syrup and is available in most supermarkets, delicatessen shops and Asian market shops.
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 201 | ||
Calories from Fat: 4 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 136.8mg | 5 % | |
Potassium 175mg | 5 % | |
Total Carbohydrate 83.4g | 25 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 82.8g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 201
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