Ginger Sauce

It is summer in the Netherlands and we are in the forest at grandma’s to celebrate the holiday. We will soon be visiting friends who definitely want to barbecue, so I concentrate on some original Indonesian sauces today. This ginger sauce is perfect for serving with meat, but is also delicious over crispy roasted tempé, tofu or eggs. So lets cook!

I’ve made a video about my 4 favorite BBQ sauces. Ginger sauce is one of them. Check out the video or read along for the ginger sauce recipe in text and pictures.

The ginger sauce is ready in 30 minutes and is enough for half a soup bowl that equals approximately 5 people.


Ginger sauce # 481 translated from Beb Vuyk’s Groot Indonesian Cookbook, page 385.

Ingredients

  • 3 slices of ginger root
  • 2 tablespoons of vinegar
  • 2 teaspoons of sugar
  • 1 tablespoon of soy
  • 2 teaspoons of cornflour
  • 1 dl broth
  1. Simmer the broth for +/- 1/4 hour with the ginger root.
  2. Then add vinegar, sugar and soy sauce and thicken it with cornflour.

This ginger sauce is very simple. I choose a tasty vinegar, in this case apple cider vinegar. Beb uses 2 teaspoons of sugar, but I use a little more (about 3 teaspoons). When the sauce is ready, it is important to taste whether the sweet-sour is well balanced.

Salty soy sauce

When Beb writes soy sauce she often means salty soy sauce (kecap asin). Soy sauce comes in many different qualities. Maybe you’ve already found your favorite. If I use ketjap asin, I go for ABC ketjap or Kikkoman.

Vegan

I use a vegetable broth so that this sauce stays completely vegan. Half a stock cube is enough for my 1 dl water. I take off the skin from my ginger. I gently simmer the broth with the ginger for 15 minutes.

Then I add the sugar, soy sauce and vinegar. I calmly bring it back to the boil and then add the cornflour (I’ve added a tablespoon of water). You can also use potato starch by the way. I let the sauce gently reduce for a few minutes and see that it quickly thickens after two minutes. I pour it in a bowl and I leave the ginger. That looks delicious and you immediately recognize the sauce. Makan!

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