salt at flavour
2 teaspoons sugar
1 teaspoon ve-tsin
1 teaspoon sambal
2 teaspoons djahé (ginger powder)
2 tablespoons vinegar
2 teaspoons cornstarch
1/2 dl ginger syrup
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© Janneke's Recipe pages - recipe sauce and herb butter, gourmet, barbecue and fondue
How to prepare:
Bring all ingredients to a boil and bind with little cornstarch. Simmer about a minute and let cool while stirring now and then.
Serve the pangsitsauce cold with pangsit goreng or Vietnamese egg roll.
First published: April 12, 2003, Netherlands
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