Babi Panggang sauce

Babi Panggang sauce (1)

A piquant ginger sauce for Babi Panggang or any other stir fry dish. Stemginger is ginger preserved in sugar syrup and is available in most supermarkets, delicatessen shops and Asian market shops.


  • 2 cm. Fresh Ginger
  • 2 tbs. Tomato puree
  • 1 tsp. Sambal Ulek
  • 1 tbs. Sugar
  • 200 cc Water
  • 50 cc White Vinegar
  • 50 cc Ginger syrup
  • 5 pieces Stemginger
  • 2 tsp. Cornflour


Add tomato puree to water and simmer with grated fresh ginger, sambal oelek 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.

Babi Panggang sauce (2)

This recipe is based on a sweet an sour sauce for which the ingredients are perhaps more readely available than for the above recipe. It is almost just as good.


  • 60 Gr. Dark Brown Sugar
  • 2 teaspoons Ketjap Manis
  • 60 ml. White Vinegar
  • 60 ml. Chicken Stock
  • 2 tablespoons Tomato paste
  • 3 teaspoons Corn flour
  • 2 cm. Fresh Ginger (shredded)
  • 1 Small Onion (diced)
  • 1 teaspoon Sambal Oelek or
  • 1 fresh Chilli Pepper
  • 2 tablespoons Oil


Soften the diced onion in the oil. Mix remaining ingredients and add to the onions. Slowly boil for 5 min. until sauce thickens. If needed sauce can be thinned down with water or pineapple juice.


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