3 tbsp sesame oil

1 tbsp chili oil or sambal

4 tbsp minced garlic (about a full head) or use 3 tbsp if using sambal

2 tbsp minced or pureed ginger

1 tbsp lemongrass or tamarind ¹⁾

1 tbsp each of cumin and coriander

1 tbsp mirin

1/4 cup soy sauce

2 tbsp rice vinegar

3 cups orange juice

To a cold sauce pot add the sesame oil, chili oil or sambal, garlic, ginger, lemongrass or tamarind, cumin and coriander. Saute these together at low heat until fragrant, about five minutes.

To the mixture add the mirin, soy sauce and rice vinegar. Stir to incorporate.

Add the orange juice.

Bring pot to a simmering boil with lid off and allow to reduce, stirring occassionally.

Mixture is done when it reduces by about half.

Add 2 tbsp cornstarch, if needed, to achieve loose but sticky consistency.

Lina Apte