Saturday, March 13, 2010

Sweet and sour sauce

My first experience of Chinese food was eating at the Loon Fung in Edinburgh in the mid-1970s. Actually, it's a fairly bog-standard British high street Chinese restaurant but at the time it seemed exciting and exotic (helped no doubt by the fact that I was only 8 years old). I like to think that my palate has become more sophisticated since then, but I have to admit that I still love sweet and sour sauce. This recipe is fairly close to a restaurant "sweet and sour" sauce. If you prefer it sweeter you can always add more sugar or reduce the vinegar a little.

1 tablespoon sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
125 ml pineapple juice
2 tablespoons vinegar
1 tablespoon cornflour
250 ml chicken stock

  1. Put all of the ingredients apart from the cornflour and the chicken stock in a small saucepan and heat gently.
  2. Dissolve the cornflour thoroughly in half the chicken stock, and add to the saucepan.
  3. Whisk thoroughly, and gradually add the rest of the chicken stock. Simmer gently for another 10 minutes until the cornflour is thoroughly cooked.
Image free
I didn't have a photo for this, and thought I would find something cute and fun on the internet by searching for "sauce monster". Let's just say that I was shocked and stunned and not a little amazed at what I found. So, no pics today.

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