Babi Pangang Sauce 1 and 2

Ingredients:
2 cm. Fresh Ginger               
2 tbs. Tomato puree  
1 tsp. Sambal Oelek             
1 tbs. Sugar
200 cc Water                       
50 cc White Vinegar
50 cc Ginger syrup        
(from Stemginger jar)
5 pieces Stemginger              
2 tsp. Cornflour
Preparation:

Add tomato puree to water and simmer with grated fresh ginger, sambal oelek and sugar for a few minutes. Dice the stemginger and add this, together with the vinegar and syrup, to the sauce. Mix cornflour with 1 tablespoon of cold water and add to the sauce mix, simmer for a further 2-3 minutes and serve.

Ingredients:
60 Gr. Dark Brown Sugar       
2 teaspoons Ketjap Manis
60 ml. White Vinegar               
60 ml. Chicken Stock
2 tablespoons Tomato paste    
3 teaspoons Corn flour
2 cm. Fresh Ginger (shredded)
1 Small Onion (diced)
1 teaspoon Sambal Oelek or
1 fresh Chilli Pepper                 
2 tablespoons Oil
Preparation:

Soften the diced onion in the oil. Mix remaining ingredients and add to the onions. Slowly boil for 5 min. until sauce thickens. If needed sauce can be watered down with water or pineapple juice.