Recipe: Babi panggang sauce

A spicy ginger sauce for Babi panggang or any other stir fry dish. Stemginger is ginger preserved in sugar syrup and is available in most supermarkets and Asian markets.


  • 2 cm. fresh ginger
  • 2 tbs. tomato puree
  • 1 tsp. sambal ulek (chilli paste)
  • 1 tbs. sugar
  • 200 cc (7 oz) water
  • 50 cc (1.7 oz) white vinegar
  • 50 cc (1.7 oz) ginger syrup (from stemginger jar)
  • 5 pieces stemginger
  • 2 tsp. cornflour


  1. Add tomato puree to water and simmer with grated fresh ginger, sambal ulek and sugar for a few minutes.
  2. Dice the stemginger and add this, together with the vinegar and syrup, to the sauce.
  3. Mix cornflour with 1 tablespoon of cold water and add to the sauce mix, simmer for a further 2-3 minutes and serve.

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