Friday, 13 May 2016

A Rich, Fruity Sweet and Sour Sauce



It's time I told you about my sweet and sour sauce mix. It's rich, it's fruity, it's spicy - and it guaranteed to cheer up a fillet of chicken breast or some leftover roast to make a tasty midweek meal.

Most of the ingredients, if not all, you probably already have in your kitchen cupboards so it's not one of those recipes where you have to hunt out special ingredients at you local Asian supermarket.

I make it often for my supper and with a little chicken, sliced veg and noodles it's healthy as well.

Recipe - enough for two

130g tin pineapple chunks in unsweetened juice
1 dessertspoon cornflour
a clove garlic - crushed
a thumb size piece root ginger - peeled and grated
10ml dark soy sauce (1 dessertspoon)
20ml white wine or cider vinegar
2 dessertspoons soft light brown sugar
20ml tomato ketchup
1 teaspoon chilli flakes
Black pepper
optional salt but I find the soy salty enough.


Open you tin of pineapple and drain off all the juice. Set the chunks to one side whilst you make up the rest of the sauce.


Place the cornflour in a small bowl and add a little of the pineapple juice to form a paste - a tablespoon will probably be enough.

Pour the rest of the juice into a measuring jug and make up to 5floz with a little cold water.


In another bowl measure in the soy sauce, vinegar and brown sugar - give it a stir and the sugar will disolve into the vinegar.



Follow with the tomato ketchup. Mix to a smooth paste then add the rest - the crushed garlic, grated ginger, chilli flakes and ground black pepper.

Finish by adding the pineapple juice.


When you are ready to cook your sweet and sour dish, quickly fry off your main ingredient - i.e. your meat/vegetables of choice. When the veg are al dente and the meat has sealed and coloured add the pineapple chunks and the sauce. Let it bubble for a few minutes whilst the meat cooks through and the pineapple warms. Give your cornflower mix a stir to loosen the paste and then add to the pan. Stir for a minute or so, whilst the sauce thickens and everything gets a nice coating. Taste and add salt if you want it.

Spoon your sweet and sour dish over a bowl of hot steamed rice or buttered noodles. Or if you want just add the hot cooked noodles to the pan after thickening the sauce.

Hope you all have a good weekend - here's the printable
Love Lizx


 Sweet and Sour Sauce