Recipe: Korina: Sweet and Sour Sauce

Korina - I've got three sauce recipes you might be interested in. The first
and third recipes are from the archives from here, TKL. The other is from
another message board, but I'm not sure which one anymore. I haven't had a
chance to try them myself yet. Are any of these what you are looking for? If
not, go to the search block here and type "sweet and sour sauce" There are
lots and lots more recipes.Chinese Sweet and Sour Sauce (Red)
Recipe (tried) Posted by Jen on Tuesday February 16th 1999. Doris, I have found
the KEY to sweet and sour sauce is using Rice Vinegar which is available in the
ethnic foods section of many grocery stores. If you can't find it there ask
someone near a China Town to pick some up for you, as it is readily available
in Asian markets. Here is my Red Sweet and Sour Sauce
1 c water
1/2 c sugar
1/4 c rice vinegar
1 t salt
2 T cornstarch
4 T water
1 T red food coloring

Boil first amount of water then lower heat and add sugar, vinegar and salt. Mix
cornstarch water and coloring. Gradually add to hot mixture stirring constantly
until thickened.
I especially like to vary this one for a spicy sweet and sour chicken served
over rice. Add Chinese chili garlic sauce to taste (I use 2 T.) which is also
readily available at Asian markets. Or you can add crushed red chili peppers (1
t). Hope this recipe helps you find what you are looking for. If you like spicy
sweet and sour dishes be sure and try the crispy fried beef recipe posted here
in the kitchen link. It is just like the restaurants Ginger fried Beef!!! ---
JenSweet and sour red sauce
This one is red and sweet.
Trader Vic's Pacific Island cookbook. circa 1968
1/2 cup white vinegar
1/4 cup brown sugar
1 cup pineapple juice
2 tsp. catsup
1/2 tsp. salt
2 Tbs. cornstarch mixed with 1/4 cup cold water
red food coloring

Mix in saucepan, vinegar, sugar and pineapple juice. Mix well. Add seasonings
and catsup,and thicken with cornstarch mixture. Stir constantly and simmer till
thick. Add red food color if redder color desired. Use over fried chicken
pieces or pork. If sauce is not thick enough, you can add more cornstarch, if
too thick, add more pineapple juice or water. sometimes I alterthe ingredients
for different things. You can add pineapple rings or chunks, and bell pepper
pieces for extra flavor.Posted by: Laurie on Friday March 26th 1999 10:34:36 PM
Here is a really good sweet and sour sauce that I make when I have batter
dipped almond chicken for dinner. I think it is the same sweet and sour sauce
as many of the Chinese restaurants use. We just dip our chicken pieces in it,
but you could certainly pour it over your chicken too. Hope this is what you're
looking for. Enjoy!
SWEET & SOUR DIPPING SAUCE
1/4 cup peach preserves
1/4 cup apricot preserves
2 tbsp. light corn syrup
5 tsp. white vinegar
1 1/2 tsp. cornstarch
1/2 tsp. soy sauce
1/2 tsp. yellow mustard
1/4 tsp. salt
1/8 tsp. garlic powder
2 tbsp. water
Combine all ingredients except the water in a food processor or a blender and
puree until the mixture is smooth. Pour mixture into a small saucepan over
medium heat. Add water, stir and bring mixture to a boil. Allow it to boil for
five minutes, stirring often. When the sauce has thickened, remove it from the
heat and let it cool. Store sauce in a covered container in the refrigerator.
Makes: 3/4 cup