Pangsit sauce

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Ingredients:

1 can tomato paste (70 gr )

salt at flavour

2 teaspoons sugar

1 teaspoon ve-tsin

1 teaspoon sambal

2 teaspoons djahé (ginger powder)

2 tablespoons vinegar

2 dl water

2 teaspoons cornstarch

1/2 dl ginger syrup

Preparation:

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Bring all ingredients to a boil and bind with a 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.