This looks great. I remember a restaurant from my young days that used pineapple in their s&s sauce. The sauce actually came with big chunks of pineapple and tomato in it.
Stop looking around! Now the secret is revealed! In a cooker/wok you put one liter of water, chopped celery, carrot, green pepper and tomato! (1 vegetable of each kind) After boiling turn the heat to midium and let them cook for 20 to 30 minutes. Meanwhile, you mix the following ingredients: 5 table spoons of ketchup 5 table spoons of brown sugar 4 table spoons of A1 sauce or OK sauce or Kum lee kee sweet and sour sauce. One cup of pineapple juice 3 drops or red food coloring (orange flavor) AND 3 drops of red food coloring. Drain the vegetables stock until the last drop and add it to the wok. Add the prepared sauce, boil all the ingredients together then turn the heat to medium and let the ingredients get cooked slowly for 20 to 30 minutes! Bonne appétit!!
I just love this recipe! I'll be featuring it in an upcoming video for my dining at Dollar Tree series. I'll be sure to put a link to your video in my video's description. 😉
WikiPamela For those who don’t want extra sugar, try the real way.... Just use apricot sauce Apple sauce Apple cider vinegar or rice vinegar, or lime juice, soy sauce, and seracha sauce for heat!! Yum!! No added sugar! And the secret ingredient a touch of Maggie seasoning. All the Chinese restaurants use it. It’s American.
And don't cook it for longer than that minute when you see it thicken. Corn starch isn't a stable thickener. If you over cook it, it will become runny. If you go back, after cooling, to reheat the sauce, it will become runny again. If you store the sauce too long, it will become runny again. You get the idea. As soon as it boils, turn off the heat, but leave it on the burner, and just keep stirring. It'll continue to thicken with the residual heat of the elements and the pot in which it's cooking. It's a great sauce recipe, just have some patience.
paschal kearney For those who don’t want extra sugar, try the real way.... Just use apricot sauce Apple sauce Apple cider vinegar or rice vinegar, soy sauce, and seracha sauce for heat!! Yum!! No added sugar!
1 cup canned pineapple juice ,see note 3/4 cup packed light brown sugar OR sugar-free brown sugar substitute 1/3 cup rice vinegar ,found in the Asian or general vinegar section of any grocery store, or you can substitute apple cider vinegar 3 tablespoons ketchup 2 tablespoons soy sauce or tamari (GF) For the Cornstarch Slurry: 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water Optional: 2-3 drops all-natural red food coloring (the one I've linked to is natural, colored with beets. It's in powdered form, simply add a bit of powder for color)
Make a double amount and cook half of it to use right away. The 2nd half store either in the fridge, tightly closed, if you'll use it within a week; or the freezer if longer. But truly, this recipe is so easy to make in the moment, why go to the trouble? I made a double amount because we had a houseful of kids that I fed breaded beef sticks, rice, and broccoli for dinner. They ate it up! This sauce is like magic! 😂 I had a tiny amt left, so I used it for beef fried rice for lunch the next day. And no, I'm not Asian, just born and raised in San Francisco. If you can't make fried rice of some kind, you're letting your side down. I adjust sweetness by adding or subtracting Simply Ketchup by Heinz. Great stuff. And I use piloncillo, a Mexican raw sugar instead of molasses or granulated sugar. Great sweet profile. And lime juice because I can't have vinegar, but mirin (plain) if I don't want to eat with the rest of my guests. Versatile sauce too. My kudos to the chef!
Just made this last night and your comment is accurate! The cooking of the pineapple juice made it taste strange. Thought maybe I brought it to a boil too quickly or something.
I think the soy sauce is that taste that knocks this off point...I have seen many recipes and this is the only one so far I see with soy sauce...soy sauce is way too bold to be in this recipe....bet if you made it without that it would be really good.
Thanks a million Kim ...you nailed it 👏👏👏👏💓
Mine always turns out brown. Don’t know if food coloring will turn it red or not. Regardless, I’ve come to enjoy this recipe
Mine too
I'll give this a try at the weekend, certainly a lot less preparation than most recipes.
This is how videos are suppose to be short and spicy plus all the info is in it. Thank you.
This looks great. I remember a restaurant from my young days that used pineapple in their s&s sauce. The sauce actually came with big chunks of pineapple and tomato in it.
Get the full recipe on the blog: www.daringgourmet.com/best-sweet-sour-sauce/
Best sweet and sour recipe for sure
Now that looks right.
Stop looking around! Now the secret is revealed!
In a cooker/wok you put one liter of water, chopped celery, carrot, green pepper and tomato! (1 vegetable of each kind)
After boiling turn the heat to midium and let them cook for 20 to 30 minutes.
Meanwhile, you mix the following ingredients:
5 table spoons of ketchup
5 table spoons of brown sugar
4 table spoons of A1 sauce or OK sauce or Kum lee kee sweet and sour sauce.
One cup of pineapple juice
3 drops or red food coloring (orange flavor) AND 3 drops of red food coloring.
Drain the vegetables stock until the last drop and add it to the wok. Add the prepared sauce, boil all the ingredients together then turn the heat to medium and let the ingredients get cooked slowly for 20 to 30 minutes!
Bonne appétit!!
Tried this recipe, it's pretty good! Thanks!
I just love this recipe! I'll be featuring it in an upcoming video for my dining at Dollar Tree series. I'll be sure to put a link to your video in my video's description. 😉
WikiPamela
For those who don’t want extra sugar, try the real way....
Just use apricot sauce
Apple sauce
Apple cider vinegar or rice vinegar, or lime juice, soy sauce, and seracha sauce for heat!!
Yum!! No added sugar!
And the secret ingredient a touch of Maggie seasoning. All the Chinese restaurants use it. It’s American.
This looks fantastic, it is unfortunate that another channel hijacked this video "how to cook great".
I tried making this twice, however even after adding the cornstarch it was still runny. Anyone have ideas what I should do differently?
Just use more corn starch.
And don't cook it for longer than that minute when you see it thicken. Corn starch isn't a stable thickener. If you over cook it, it will become runny. If you go back, after cooling, to reheat the sauce, it will become runny again. If you store the sauce too long, it will become runny again. You get the idea.
As soon as it boils, turn off the heat, but leave it on the burner, and just keep stirring. It'll continue to thicken with the residual heat of the elements and the pot in which it's cooking.
It's a great sauce recipe, just have some patience.
Brilliant. I always wanted to know. Any other sauces ?
New subscriber :D
paschal kearney
For those who don’t want extra sugar, try the real way....
Just use apricot sauce
Apple sauce
Apple cider vinegar or rice vinegar, soy sauce, and seracha sauce for heat!!
Yum!! No added sugar!
What are the measurements?
1 cup canned pineapple juice ,see note
3/4 cup packed light brown sugar
OR sugar-free brown sugar substitute
1/3 cup rice vinegar ,found in the Asian or general vinegar section of any grocery store, or you can substitute apple cider vinegar
3 tablespoons ketchup
2 tablespoons soy sauce or tamari (GF)
For the Cornstarch Slurry: 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Optional: 2-3 drops all-natural red food coloring (the one I've linked to is natural, colored with beets. It's in powdered form, simply add a bit of powder for color)
Hello. How can I preserve the sauce for later use. After a while it becomes very thick. how can you help?
Make a double amount and cook half of it to use right away. The 2nd half store either in the fridge, tightly closed, if you'll use it within a week; or the freezer if longer.
But truly, this recipe is so easy to make in the moment, why go to the trouble? I made a double amount because we had a houseful of kids that I fed breaded beef sticks, rice, and broccoli for dinner. They ate it up! This sauce is like magic! 😂 I had a tiny amt left, so I used it for beef fried rice for lunch the next day. And no, I'm not Asian, just born and raised in San Francisco. If you can't make fried rice of some kind, you're letting your side down.
I adjust sweetness by adding or subtracting Simply Ketchup by Heinz. Great stuff. And I use piloncillo, a Mexican raw sugar instead of molasses or granulated sugar. Great sweet profile. And lime juice because I can't have vinegar, but mirin (plain) if I don't want to eat with the rest of my guests.
Versatile sauce too.
My kudos to the chef!
machallah 👍🇲🇦
I would not use soy sauce here. Otherwise looks like a great classic sauce recipe.
if only i came upon your video first (sighs)...........this other 12 minute video just taught me how to make ketchup slurry!
Love it
3/4 of a cup is 135g. This sauce contains 135g of sugar? What the actual fuck?
it says SWEET and sour sauce ;dd
For the amount u get, yes.
If your using it in cooking, you will probably just use abt a tablespoon at a time or 2
Wished you would have given measurements ..........what a shame !!
www.daringgourmet.com/best-sweet-and-sour-sauce/ ...She posted the recipe link below her video.
This looks good, but it tastes REALLY bad, and not at all like sweet and sour sauce. Would definitely not recommend!
Just made this last night and your comment is accurate! The cooking of the pineapple juice made it taste strange. Thought maybe I brought it to a boil too quickly or something.
I think the soy sauce is that taste that knocks this off point...I have seen many recipes and this is the only one so far I see with soy sauce...soy sauce is way too bold to be in this recipe....bet if you made it without that it would be really good.
Tried making it without soy sauce. Still absolute shit.