https://islifearecipe.net
  • Login
  • Register
  • Home
  • About
  • Recipes
    • Cocktails
    • Small Plate Recipes
    • Salad Recipes
    • Main Course Recipes
    • Bloke’s Recipes
    • Dessert Recipes
  • ChillaxBBQ Recipes
  • ChillaxBBQ Events
  • Restaurant Reviews & More
  • Contact
  • Home
  • About
  • Recipes
    • Cocktails
    • Small Plate Recipes
    • Salad Recipes
    • Main Course Recipes
    • Bloke’s Recipes
    • Dessert Recipes
  • ChillaxBBQ Recipes
  • ChillaxBBQ Events
  • Restaurant Reviews & More
  • Contact
  • Home
  • About
  • Recipes
    • Cocktails
    • Small Plate Recipes
    • Salad Recipes
    • Main Course Recipes
    • Bloke’s Recipes
    • Dessert Recipes
  • ChillaxBBQ Recipes
  • ChillaxBBQ Events
  • Restaurant Reviews & More
  • Contact
  • Home
  • Small Plate Recipes
  • Mum’s ‘secret’ recipe for sweet and sour sauce – but adapted to my style – Asian

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

Posted on Jul 28th, 2014
by Brian Kennett
Categories:
  • Small Plate Recipes

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.

Done.

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).

(Visited 11 times, 1 visits today)

Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

Search for…

About

About

Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

Partners

The Alaska Guys
Sidecar Handcrafted
Scanpan Denmark
butcher box
The Cheese Shop
nz fresh meat

JOIN OUR MAILING LIST!

  • About
  • Contact

IS LIFE A RECIPE | ALL RIGHTS RESERVED | © 2020