1/3 cup rice vinegar
1/3 cup water
1/3 cup cane sugar
1 tbsp sambal oelek (more or less according to taste)
1 tsp finely minced ginger
1 tsb soy sauce
2 tsp cornstarch dissolved in 1 tbsp water
Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week.