Step 1

Chop garlic and shallots

Step 2

Slice tomatoes and onions

Step 3

Make roux paste by combining 2 tbsp butter and 2 tbsp flour. Mix well until you form a paste You can also use pork fat or vegetable oil to replace the butter. Alternatively, you can make a corn starch slurry to thicken the sauce but the sauce won’t look as glossy

Step 4

On medium heat, add 2 tbsp oil and sauté the chopped shallots and garlic until aromatic

Step 5

Add onions. Fry until slightly softened

Step 6

Add 4 tbsp tomato paste, 2 tbsp ketchup, 2 tbsp sugar, 2 tbsp light soy sauce and 1 tbsp Worcestershire sauce. Mix well

Step 7

Add 500 ml water and bring sauce to a boil. Put the heat on high. Add tomatoes and let the sauce boil again

Step 8

Reduce heat to low. Add the roux paste and stir until sauce thickens and cook for another 5 minutes to make sure that the flour is fully cooked

Step 9

Taste test and add 1 tsp salt if necessary. Add water if you want to thin it and more roux paste if you want it thicker. Add white vinegar to make it tangier

Step 10

Serve with rice or pasta