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Home Made sweet and sour sauce
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I had a feeling there would be a thread about it PP, however, no matter how many times I try, no matter what words I use, the search engine and me just don't get on! :rotfl:
Many thanksClick here for Martins (MSE) advice on who to contact with Debt Issues - YOU HAVE NO REASON TO USE A FEE PAYING DEBT MANAGEMENT COMPANY- THEY CANNOT DO ANYMORE FOR YOU THAN THOSE LISTED IN MY LINK ABOVE.
All information given by myself is offered informally and without prejudice - if in doubt seek help from a qualified and insured professional0 -
Does anyone have an idiot proof recipe for sweet and sour sauce please, I thought it might make a change from the usual rubber chicken recipes that I use!!I have looked in the indexed collections but not found one, thankyou0
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Take-away Style Sweet and Sour Sauce.
Not an idiot proof recipe as I can't give exact quantities because so much depends on personal taste and we make ours in a massive pan for catering purposes. The base sauce is made in advance and will store in the fridge. The sauce is thickened with cornflour when you come to cook the actual dish.
The basic recipe boils up sugar and water with slices of orange and lemon and fresh ginger. Make up quite a strong sugar syrup. (You might be surprised by how much sugar you use but the more intense the flavour of the base sauce, then the less you will require in the finished dish and you can always dilute it down further with juice from tinned pineapples or water later.) Add white vinegar to taste , not too much at first (you can always add more depending how much 'sour' tang you like) and continue to simmer. Remember you want to produce a base sauce with an intense flavour. Add a little tomato ketchup. Taste and adjust to your own taste. Gently press the fruit pulp with a potato masher to extract flavour and juices and leave whole lot to cool. When cold, strain through a sieve and discard pulp. You can add a little red colouring if you prefer but it's not really necessary. Store in an empty milk carton in the fridge.
When you've stirfried your meat/ veg etc add the sauce and thicken with cornflour. Use unthickened as a dipping sauce. There are lots of recipes, some using brown sugar/ soy sauce but our fruity version is extremely popular0 -
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Thankyou!!0
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This is taken from the Grocery Challenge thread and might help.Ermutigung wirkt immer besser als Verurteilung.
Encouragement always works better than judgement.0 -
I always make it by mixing up a bit of lime juice, malt vinegar, soy sauce, brown sugar, tomato puree and a bit of grated ginger. Then you can thicken it with cornflour if you want.
I can't give quantities im afraid because i make it up every time!August grocery challenge: £50
Spent so far: £37.40 :A0 -
Hi, this is what I use; it's sufficient for a meal for two, so use double the quantities if cooking for four, etc.
LameWolf's version of Sweet'n'Sour Sauce
2 tblspn soy sauce
2 tblspn brown sugar
2 tblspn honey
2 tblspn cider vinegar
2 tblspn sherry
orange, grapefruit OR pineapple juice – at least ¼ pint
1 tblspn cornflour
¼ teasp ginger OR a sploosh of ginger cordial
Diced pineapple - about 12 or so chunks, preferably fresh (optional)
Put all ingredients in a non-stick saucepan, stir to blend in the cornflour evenly, then bring to the boil, simmer for 5 mins. Serve over rice dish.
HTHIf your dog thinks you're the best, don't seek a second opinion.;)0 -
Hi jorichste,
There's an earlier thread with lots of recipes for sweet and sour sauce so I've added your thread to it to keep the recipes together.
Pink0
I'll merge this one to it.
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