Pangsit sauce


1 can tomato paste (70 gr convert conversion )

salt at flavour

2 teaspoons sugar

1 teaspoon ve-tsin

1 teaspoon sambal

2 teaspoons djahé (ginger powder)

2 tablespoons vinegar

2 dl water convert conversion

2 teaspoons cornstarch

1/2 dl convert conversion ginger syrup


If shown, hover hover for showing photo= photo hover to show conversion table= conversion
'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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