is life a recipe

Mum’s ‘secret’ recipe for sweet and sour sauce – but adapted to my style – Asian


Mum made dinner on our last day and pulled out this sweet and sour sauce which was just to die for. Apparently she has adapted a recipe from way back, something like the 1940’s.

Secret sweet and sour sauce

You can use tho sauce with literally anything, how about;

  • A sauce to accompany some deep fried pork cubes in a little batter,
  • A sauce to coat some meatballs,
  • A sauce to cook some minced pork, or chicken, or beef come to that and then spoon over some plain boiled spaghetti,
  • A grilled chicken breast with this spooned over the top,
  • And the list goes on and on.

A very versatile sauce indeed it seems.

Now I will give you this recipe, but seriously add or delete as you wish – although I would keep the vinegar, Worcestershire, lemon as must haves. For example I took Mum’s and added the coriander, pepper and chili padi. You could of course leave those out from yours.

Give it a go.

  • 4 punnets of cherry tomatoes – boiled a pan of water and drop the tomatoes in for 5-10 minutes to blanch them. You can then easily peel off the skin as it will split,
  • 3-4 red onions roughly chopped,
  • 1 yellow capsicum, deseeded and roughly chopped,
  • 1 good lump of salted butter,
  • 5 tablespoons of sugar – cane or brown if possible,
  • 5 tablespoons of apple vinegar,
  • 2 tablespoons of water,
  • 2 tablespoons of Worcestershire sauce,
  • 3 tablespoons of lemon juice,
  • 1 tablespoon of Dijon mustard,
  • 2 packets of coriander to be ripped and added at the last minute,
  • A good pinch of salt and black pepper,
  • 2 tablespoons of corn starch dissolved in cold water to thicken the sauce to a gravy like consistency.

Seriously so easy, no phases or timings to this.

Take a wok and add ALL the ingredients in except the coriander and corn starch. Cook that for about 5-10 minutes until it starts to bubble.

Stir in the corn starch, and as it bubbles it should start to turn to more of a jam-like consistency.

Off the heat, stir in the ripped coriander.


This should be sweet, sour, hot and spicy with a little herb flavour of the coriander spinning through.

It is simply wonderful. I love it. Thanks Mum (despite me adapting it, this is yours).

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