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|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 201
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