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Babi Pangang

Babi pangang became popular in the Netherlands and Flanders through so-called "Chinese-Indonesian restaurants", common in the Netherlands since the late 1960s and early 1970s. These restaurants are mainly owned and run by immigrants from Hong Kong.

The accompanying sauce for the Dutch version is similar to other tomato-based sweet and sour sauces common in Cantonese cuisine. Most recipes for this sauce include tomato puree, ketchup or fresh tomatoes, fresh or powdered ginger, water, vinegar, salt and sugar.

Serving suggestion: This side dish goes fantastic with our stir fried noodles (Bami)


  • Net weight: 200g

Babi Pangang

    • Warm in hot water for 15 min. or warm in microwave 

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