The French may not consider it to include to be one of the Mother Sauces, but it is undeniably one of the best sauce ever invented. I been serving Sweet and Sour Sauce as a dipping for Pork Spring Rolls, Seafood or Vegetable Tempura. And the best use of it is to add some vegetable and tidbits of pineapple to make Sweet and Sour Maya-maya, Sweet and Sour Salmon Steak, Sweet and Sour Meatballs or Sweet and Sour Chicken Breast. 

The list of things you can do to Sweet and Sour Sauce is almost endless…

I know alot of you get intimidated in preparing Sweet and Sour Sauce, I’m one of you for quite a long time. And I wish you also dive into cooking your own Sweet and Sour Sauce after you see how easy I’ve done it.

Now on with the cooking…

Sweet and Sour Sauce

Prep. time: 5minutes

Cooking time: 10minutes

Difficulty: Very Easy

Makes; 2 cups / 500ml

Good for dipping to a single meal to serve 12crew.

You will need;

2 cups pineapple juice

2 Tbsp. tomato paste or tomato catsup

4 Tbsp. light brown or white sugar

1 cup water

4 Tbsp. white vinegar {6% acidity}

1/2 tsp. salt

1/2 Tbsp. cornstarch/corn flour, dissolved in 1 Tbsp. water

(Optional) -Crushed dried red chillies/ chilli powder.

Direction;

In a 1liter capacity sauce pan or non-stick frying pan, place all the ingredients except for the cornstarch. Bring it to a boil on very high heat, avoid stirring until the vinegar is throughly cooked, about 3minutes. Slowly pour the cornstarch mixture while constantly stirring. Transfer to a dipping bowl and serve as a complement to Pork Spring Rolls, Seafood or Vegetable Tempura. 

Enjoy your meal!!! 😉

Here’s how I do it;

Thanks alot for spending your precious time on my blog and hope this recipe encourage you to try cooking your own Sweet and Sour Sauce.

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