Ginger and Kaempferia Galanga Dipping Sauce

Author: Anita Jacobson

Categories: Sauce

Cuisines: Chinese

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 200 ml

Ingredients

• 50 gram ginger (Indonesian: ginger), peeled
• 50 gram kaempferia galanga (Indonesian: kencur), peeled
• 3 tablespoon oil
• 1/2 cup water
• 2 tablespoon dark soy sauce
• 1 tablespoon soy sauce
• 1/2 tablespoon oyster sauce
• 1/2 tablespoon sugar

Instructions

1. Puree together ginger and kaempferia galanga until smooth paste.
2. Heat oil in a sauce pan, then fry the ginger and galanga paste until fragrant. Add water, stir well, and bring to a boil.
3. Add dark soy sauce, soy sauce, oyster sauce, and sugar. Cook until the sauce thickens slightly. It should be close to the viscosity of oyster sauce.
4. Turn off heat and transfer to a glass jar for storage.