Indonesian/ Asian sauces

Bali sauce (l), Babi Pangang sauce (m) and Foo Yong Hai sauce (r)

Bali sauce (l), Babi Pangang sauce (m) and Foo Yong Hai sauce (r)

With any elaborate dinner you’ll need sauce, a lot of sauce. For meat, fish or rice, to dip or to pour. These three sauces do very well with many Indonesian and other Asian meals. They are sweet, sour and a hint of hot and spicy. And not to forget: they are very simple to make!

These are part of the rijsttafel-recipes.

BALI SAUCE

Bali Sauce

Bali Sauce

Makes about 300 ml. 

Ingredients

Note: due to allergies I can’t use nuts or sambal. This recipe is the original recipe and in brackets I’ve written my replacements. 

1 Onion
1 clove of Garlic
2 tsp Djahé (ginger powder)
2 tsp Sambal Oelek (I left it out and used 1/4 tsp Chili powder)
4 Kemiri nuts (I left them out, no replacements)

3 tbsp Ketjap Manis
1/2 tbsp Caster sugar
1 tbsp Lemon or Lime juice
200 ml Water
(1,5 tsp Cornflour, optional)

4 tbsp Coconut milk

Preparation

– Chop the onion and garlic finely. Put in a bowl and add the djahé, sambal (or chili powder) and nuts (if using). Mix well.
– Heat some oil in a sauce pan or wok and fry the mixture for 2-3 minutes while constantly stirring.

– Then add to the pan: ketjap, caster sugar, lemon or lime juice and the water. Bring to a boil and let it simmer for 15-20 minutes until it has reduced to a thick sauce.
Because of the absence of the nuts and the sambal, the sauce might not thicken as well as with those ingredients. In that case; mix 1,5 tsp of corn flour with a bit of cold water. Add that to the sauce and bring back to the boil for only a minute. 

– Add the coconut milk and let the sauce simmer for 2 minutes.

Serve with fried/ baked fish or chicken.

BABI PANGANG SAUCE

A spicy sauce that can be eaten warm or cold.

Babi Pangang Sauce

Babi Pangang Sauce

Makes about 300 ml.

Ingredients

1 Onion
2 cloves of Garlic

200 ml Beef or Chicken stock (depending on what you serve it with. In my case chicken, so I used chicken stock)
1 tsp Djahé (ginger powder)
1 tsp Sambal Oelek (I replaced this by 1/2 tsp chili powder)
4 tbsp Tomato puree
2 tbsp brown Caster sugar

1 tbsp Ketjap Manis

Preparation

– Chop the onion and garlic very finely. Heat some oil to a sauce pan or wok and fry the onion and garlic for 3 minutes.

– Add the stock, djahé, Sambal (or chili powder), tomato puree and sugar. Stir well and bring to a boil. Let it simmer for 3-5 minutes while stirring.

– Add the Ketjap and let it simmer for another minute.

Serve with the dish going by the same name, Babi Pangang, or fried fish and chicken.

FOO YONG HAI SAUCE

A sweet sauce that goes with the egg dish Foo Yong Hai.

Foo Yong Hai Sauce

Foo Yong Hai Sauce

Makes about 300 ml

Ingredients

200 ml Chicken Stock
4 tbsp Tomato Ketchup
1 tbsp Caster Sugar
2 tbsp Ketjap Manis
1 tsp Djahé (ginger powder)

1,5 tsp Corn Flour

Preparation

– Add the stock to a sauce pan and bring to a boil.

– Add the tomato ketchup, sugar, ketjap and djahé. Bring back to a boil and let it simmer for 3-5 minutes.

– Mix the corn flour with 2 tbsp of cold water. Add to the sauce and bring it back to the boil. Let it simmer for 1 more minute.

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One response to “Indonesian/ Asian sauces

  1. Pingback: Foo Yong Hai | Gons Food Corner·

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