Sweet & Sour

I was shown a recipe for sweet and sour by a student from HK while at uni. It was basically the syrup from a tin of pineapples, heated and slightly thickened with corn flour, and then add tomato ketchup to provide the sour taste and colour. I would imaging that Kung Po is the same with added chili.
 
HazardO said:
I was shown a recipe for sweet and sour by a student from HK while at uni. It was basically the syrup from a tin of pineapples, heated and slightly thickened with corn flour, and then add tomato ketchup to provide the sour taste and colour. I would imaging that Kung Po is the same with added chili.
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This is how I make mine. Ketchup, soy sauce, fish sauce, chilli, pineapple chunks with juice and a dash of rice wine vinegar. You can add a bit of sugar if you need it sweeter.

Basically this recipe (for the sauce only) - http://uktv.co.uk/food/recipe/aid/645619
 
From the home-made take-away thread:


Irish_Tom said:
I have my own sweet/spicy Kung Po stir-fry recipe.

Really quick for during the week without buying the manky pre-made stir-fry sauces:

Add some sugar and boiling water to a frying pan then chuck in fresh sliced chilies, dried chili flakes, powdered chili, honey, paprika, salt, lemon juice, dark soy, rice vinegar and a touch of sesame oil.

If it's too thin, add some Arrow Root to thicken (like cornflower but goes clear instead of creamy) if it's too reduced add extra water.
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I'll have to try the tinned pineapple juice trick.
 
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