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  • Lee Relfe

Lee’s sweet and sour sauce (this makes a huge amount, but can be batch frozen)


Ingredients:

  • 2 thumb sized pieces of ginger with skins on.

  • 2 lemons thickly sliced

  • 1 large onion roughly chopped

  • 1 whole bulb of garlic crushed with skin on

  • 630 ml of vinegar (you can use malt or cider vinegar)

  • 1 1/2 tubes of tomato puree

  • about 1 lb of sugar

  • approximately 1/2 pint of vegetable oil (enough to cover to almost cover the ginger, onions, garlic and lemon

  • 2 teaspoons of cornflour

To finish off a sweet and sour dish you will need the following ingredients for 4 people:

  • 1 1/2 peppers of mixed colours cut into large squares

  • 1 medium onion

  • 1 medium tin of pineapple chunks on juice

  • If you want, you can add the pineapple juice to the sauce

Optional Extras:

This is best served with the chicken balls (see the separate recipe).

Here’s what you do:

Step 1 - Fry the onion, ginger, garlic and lemon in the oil on a moderate heat for 10-15 minutes until it is very dark brown and starting to caramalise (do not allow to burn).

Step 2 - Drain through a sieve into a saucepan and then wash through with 1/2 pint of boiling water and squash the ingredients to extract as much juice as you can.

Step 3 - Add the vinegar and pineapple juice (if using) and bring to a rolling boil.

Step 4 - Whisk in the tomato puree, then thicken with cornflour to make the sauce the consistency of custard.

Step 5 - Start adding the sugar gradually. Keep on tasting the sauce and add the sugar to taste.

Kitchen implements required:

  • Chopping board

  • Sharp knife

  • Frying pan

  • Saucepan

  • Whisk

#sweetsour #chinese #sauce #vegetarian

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© 2015 by Fay Dashper-Hughes. 

 

Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.