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how to make REAL TAKE AWAY sweet and sour sauce
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- เผยแพร่เมื่อ 26 ส.ค. 2013
- Sweet and sour dishes are one of the top sellers in Chinese restaurants/take away. There are two types of sweet and sour dishes in the British Chinese culinary market. Sweet and sour Hong Kong style; where the meat is coated with potato starch and deep fried; then cooked with vegetables in sweet and sour sauce. The other types is batter balls; where the meat is deep fried in batter and serve with a portion of sweet and sour sauce as dip. Two very different variation of this fantastic seller which I will cover when we have done the sauce.
The main ingredients of sweet and sour sauce is sugar and vinegar. In attempting to make the best sweet and sour dish; just sugar and vinegar are no longer enough. Other vegetables and sauce are used to give it an extra edge. Below is my recipe for this sauce. It's is an extract from my e-book "wok of fury"
Ingredients;
1 large onion
2 lemons
2 orange
2 apples
2 carrots
500g fresh ginger
4 stalks celery
3 litre water
500ml malt vinegar
500g sugar
200g tomato puree
50g HP sauce
50g Worcester sauce
Some red color
Cut the vegetables into slices and boil it in a pot with the water. Once water is boiled turn heat down to simmer for 30 minutes and put a lid on the pot to avoid excessive evaporation.
Take out the vegetables with a mesh and fine sieve.
Add the tomato puree, HP sauce, Worcester sauce and sugar.
Turn the heat up to ensure everything has dissolved and add the vinegar to complete.
Add the amount of red color to your preference.
See video for visual guidance
#howtomakesweetandsoursauce #takeawaysweetandsoursauce #sweetandsoursauce
For anyone confused over the amounts, he makes a smaller batch in the video to the one on the blog. For the vegetables shown, the other amounts are;
- 1.2 litres water
- 300ml malt vinegar
- 250g sugar
- 150g tomato puree
(BTW even though this is a smaller amount, I still found it to be more than enough, I'd guess about 8 servings?)
Tom Badger Thank you 😄
Tom Badger hi, do you know what kind of vinegar he uses? Thanks
I'm pretty sure he uses malt vinegar. In America you could probably use distilled vinegar or probably even cider vinegar.
For anyone thinking of freezing this, unfortunately this sauce doesn't keep for very long. Tasted great the first time I used it and I froze the rest. When I tried to use it a few months later, I just end up with a brown mess. I think the high acidity may have degraded the other ingredients.
Interesting, thanks for letting us know.
Made this sauce a few times now and it always turns out great. I use this as a base for many dishes including deep fried shredded beef.
There's a great tip at about 1:30 and 2:10 that you didn't mention. When slicing round things like lemon and carrot, take a couple of slices off one side first, then lay the veg down on the cut side before doing the rest. The flat surface makes it more stable, so it's easier to cut, and safer. You obviously did it without thinking, but it's worth pointing out to people who might not have noticed what you did
ok
No messing around cooking. Super chef! Learnt a lot from this. Will try it out.
I never saw this recipe for Sweet & Sour before, it looks amazing! I will so try it!
did you try it so far? Seems this is 1litre of water and one pound of sugar and 200ml vinegar?
OK I tried your recipe and it was perfecT!!! here is a not big batch of this sauce. Used 300ml wated, half green apple,half carrot,half big big orange,half lemon, few just few slices ginger, 1/3 cup of good ketchup, or tomato pureee. didnt used onion dont know why:P. and 4 tbsp brown sugar. The sauce has every single flavour. U can literly taste every vegie or fruit:) its perfect. ah and I used about 1 tbsp of black rice vinegar.it already had sourness from lemon
it's in my ebook " wok of fury " in kindle store
Made this sauce today, have to say, was wonderful and your video made it so easy, I'm going to check out your e book as well however I prefer watching these videos so keep them coming! Thanks
i am new here and i'm blown away with how you cook. i'm looking forward to watching more of what you do. thank you for sharing your talent.
+Lewie Stephens welcome to my channel Lewie :)
vinegar is 300ml
sugar 250g
water 1.2 litres
tomato puree 150g
Khoan Vong Best pin this to the top of the comments. Thanks
Vinegar is distilled white vinegar not malt vinegar. Malt gives a different tasts. I am also a Chinese Chef, though I am Irish.
if thats the case wheres your recipe ,if theres guinness in it i not tryin it
Love it made few times. Loved when you were at Redcap
@@karencameron2219 what vinegar did you use ?
I have an issue, why is there a slightly bitter taste? Is that normal?
Thank you for sharing your delicious sweet and sour sauce recipe.
You are such a good cook, I like you channel a lot
I think you can put it on any device , you need to download the kindle app. if you are using it on the pc or tablet/smart phone
Nice! Gung hai fat choy! Thanks for showing how to make sweet n sour! cant wait to try it out
xie xie:) Thanks.
There is a sweet and sour chicken dish uploaded also.
Good teaching & great cooking skills - thank you! Authentic taste!!!
love ur cooking videos fantastic
sure , its in my ebook "wok of fury" in kindle store.
When I was in Hong Kong they used to make the sauce with tinned pineapple, vinegar, sugar, soya sauce and cornflour. However, since coming back to the UK, I’ve never seen it??
i really like your vids i already try cook some of your recipe just delicious
Made this last night and it was very good thank you
I also use garlic and ginger paste home made of course and it gives the lovely ginger flavour if you're in a hurry
wow looks great lovely chef. Thank you x
:)
Fantastic recipes and videos - thanks Khoan! :)
Regards,
Rod
Thanks . It has a detail recipe of sweet and sour sauce. If you have any question about any of the dishes direct message me:)
I shouldn't watch your video's. Now I'm hungry again. But I'm still subscribed.
Excellent Khoan, I purchased the E-book and downloaded the Kindle mac app.
I'm making your sweet and sour chicken Hong Kong style tonight and my mouth is watering just thinking about it!!!
You will like it😊
I was wondering how to do this for a really long time xD
Hi khoan your the best, please made a video of the red bbq spare pork ribs, and i would like to know if there any other type of your ebook
Great stuff, just made a batch, wow!
A bit of a 411 for those that might do this outside, my wok burner is out on my open porch. OH MY GOD, it will draw bees and wasps, hornets and the like in the hundreds, well at least around here. They don't seem aggressive but boy oh boy if you make it they will come. Beginning of spring here in Florida. So if you are allergic or uncomfortable around these kinds of critters be for warned.
hi khoan vong
How long can the sauce be stored? thanks
a very important question that unfortunately went unanswered 😞
Hi Khoan
Have just made the sweet & sour sauce as you described and it tastes and smells of strong vinegar, i used malt vinegar as you suggested , any ideas where i may have went wrong
Hello Khoan. How long after making this sweet n sour sauce will it keep for. As this recipe makes quite a lot of sauce I would hate to waste it. Thanks in advance.
Im def making this :) would love to see you make your satay sauce, keep your videos coming cant get enough of them :D
What kind of vinegear do You use ? Is it made of grapes or is it the most common the cheapest vinegear what we use e.g to making pikles?
Oh yeah, and what kind of vinegar is that one your using? Would rice wine vinegar be okay? Thank you.
Definitely better with the red coloring...Great recipe, thanks.
My pleasure 😊
Khoan I love your videos!! Have made so many of your meals now they're great! One video I'd love you to do is how to make the Chinese BBQ sauce, the one that's very red in colour, usually served in a pot. I'd be very grateful!! Cheers :)
Simon G you are not the first person to request me that.
One for the future
How does it thicken?
Hi khoan, I notice the recipe in this video is different from the one on your blog, which should I follow ??
Hi Khoan
What vinegar do you use in the sweet & sour sauce? Malt, white or black vinegar? Hoping to make a batch this weekend!! Superb videos Khoan...! Keep them coming!
I use malt vinegar for this sauce.
Thanks for watching:)
Do you add Worcester and HP sauce like you've mentioned on your blog recipe or is it not needed?
Just tomato puree and chinese black vinegar and the rest of the vegetable stock he made..
I was wondering the same. This is why I came to the comments to see if anyone asked about it.
Why list it in the recipe if he wasn’t going to use it???? 🤔
finally! was waiting for this like almost a year:P. simple and for sure great.I think we could add to this lime instead of lemon?
Hi, I have just downloaded your ebook after watching some of your awesome TH-cam videos. Please can you do a video for bbq sauce?
I use Cantonese sauce on my spare ribs, it's in the ebook.
looks great , except for one thing ?, the sauce i get in restraunt is a lot thicker. do they add flour etc.
I think the shops tend to add corn flour to thicken the sauce.
On your ebook it says 3 litres of water is this wrong as your video says 1.2 litre
very nice! I always liked the non-ketchup variety -- it's like cheating, short-cut cooking.
I have made your sweet and sour from your kindle book a few times now chef. When its made it tastes really good, however when it goes cold and I use it with the chicken and veg its seems to lose flavour I.e sweetness and the vinegar kick. I know I can add more sugar and vinegar to enhance the taste back to the dish, but am wondering is this something you find happens to your sauce to or am I just doing something wrong? Thanks as always chef. Also would adding some lemon sauce to this help retain flavour?
Just use red food coloring or is their a specific thing to get. Thanks for posting
I would love the E-book but don't have a kindle, can you buy it for other devices....
Just stuble upon your channel definitely subscribe 😁
Thanks for subbing
hey Mr. Vong Thanks for the vid. Made this yesterday for the fam and some other stuff, from your video's. Like rice rolls, sweet and sour chicken etc etc. Keep up what you are doing!
PS: Question: Do you know how to make hand pulled chinese noodles?
+J Roxz NO never done pulled noodles.
Hi Khoan, what is the hp sauce listed in the ingredients, can I get this at a local Asian food store?
Thank you so much
what’s the name you put in in the soup can you please post it the name of the ingredients, thanks you
Sorry for late reply, The description has link to recipe.
can you do a video of all the different knifes you use
you only need a cleaver
Can you freeze it
When reading your book. You call for HP which is what? And there is Worcestershire as well as celery. Why are these not shown? Still was very tasty as seen in this video.
We are lucky you choose to share; I wonder where you find the time, with a business and all? So many others who post are essentially home enthusiasts, and they look a little pathetic next to your professional fast food outlet. If anyone wonders, the blog volume makes enough for 18 individual meals. Personally I might take out the Worcester Sauce next time, but I reserve final judgement until my first cook with it tonight. This was one meal that I simply assumed was beyond me.
I am sure you can cook it if you give it a go. Thanks for watching😊
Would be great if you had the instructions written down so we can follow step by step
Hi, get a pen and paper and jot it down.
Hi Khoan when do you think you will upload the Chinese Gravy video - really looking forward to it. Regards.
Hi what are the quantities of the tomato paste the sugar and vinegar. Does it need any salt or msg.
Thanks.
This one does not need salt or msg. The link has recipe, it is on the description section.
Thanks will do...
Hey Khoan, what other recipes can I use this in? Made quite a big batch and don't feel like sweet and sour every day for a week!
+JWGinge lol ! yeah, I used this to make pineapple dishes, tomato dish and crispy chicken and beef.
how much much amount sugar and vinegar please posted
Check description
hey ! you doing dim sum in London Scot. You told me you wanted to learn dim sum a while back.
Hi Khoan in this video you didn't use hp sauce worcester sauce and celery as it is on your ebook i am just preparing this so i skip this as well if it is not necessary :) or taste it better with these missed sauces?
+Richard Batla Yes Richard I keep just a tiny bit for the e-book:)
Please can you update what to use in description
done
Thank you 👍
Hi Khoan vong some great vids. love chinese food. but not a great cook at all!!, going to give some of these ago. great thanks
you're welcome
what is in red spoon?
K, what quantity of vinegar and sugar please
Keep the excellent work!!
Nigel - Lincoln
Thanks Khoan
Will add more water and see if it sorts it
did you use the same sauce for your hot and sour soup??...:)
i just made this and it came out really bitter and not tasting good , is there anything i can add to fix this
add some water helps.
I heard Chinese red powder contains lead. Is that true?
What is the red powder please?
Maybe your heat bis too high and the water evaporated. If it is too strong add some more water to bring it down.
Wished the chef in my local Chinese restaurant knew how to cook.
He food has little to no taste. The only food I like out of there is the Singapore chow main
can you give the measurements in cups for the tomato paste sugar and vinegar
mickeyscupcake I don't normally use cups. Can't you buy a scale. They are quite cheap; it has grams and pounds
can you show how to make OK sauce please :)
What about the sugar and vinegar proportions? Thank You
Milda Ramanauskaite It's in the e-book.
Nice recipe! But how can I eliminate the bitterness of lemon and orange? The sauce tasted a bit bitter with me :(
Ali Hark i think adding a pinch of sugar?
my retired chef friend saves $$ and time by getting Kool aid, mixing the vinegar and sugar to taste and done.....LOL
Hi Khoan
What was the name of the powder you mentioned at 5.55, I couldn't quite catch what you said.
Red powder
@@KhoanVong Thank you for your reply.
can you show your cantonese sauce recipe??
Sorry, just seen my question answered lower down in the comments. Thanks again ;)
no spices or MSG no starch?
What type of vinegar exactly?
Hello Khoan
How do you clean your cutting board? Many thanks in advance.
? Hot water and soap.
what about the debris that become trapped in the channels makes the knife?
Hi Khoan, this sauce looks great and I plan to make some soon. How long will it stay fresh once made and will it freeze okay?
A week at least. Its got lot of vinegar, so it should not go off.
Cheers.
Asda have it, its not an asian sauce. Its similar to ok and brown sauce
Stephen Watt
b p
Love your videos and recipes but please up the volume a bit. I’m as deaf as a post and even with headphones on and iPad on full volume I still struggle to hear 😢
Sorry about that, it's my old videos which weren't very good. I will improve the volume quality when I update this video.
I bet that tastes delicious. I'd definitely leave out the artificial colourings given the choice though!
That looks more runny than the sweet and sour sauce I've had. Shouldn't it be thicker?
I think they add flour to thicken it up..
cornstarch would have it thicker
Potato starch is what I believe he uses.
How long could this keep for in the fridge? Also, I would love to see Cantonese beef and tomato and how to make satay sauce! Just incase you run out of requests!
couple of weeks. Cantonese sauce is in my e-book. Don't do satay...that's for shop only.
Khoan Vong My friends dad ran a Chinese take away for over 30 years, would never tell me how to do the satay sauce (not the brown peanut type). He said it's a trade secret, lol.
Hi khoan how long does this sauce keep in the fridge?
about 5 days I should think.
will be uploading a chicken batter soon :) You are right..healthy is a balance diet and exercise. BALANCE is important. All the info. about Chinese cooking talk about "healthy" . Anything perceived to be healthy a loaded in the wok. Anything perceived to be unhealthy are not mention....you know perception. In the end people can't cook food that taste any good, so they give up.
Can you freeze this sauce for later use?
+Greg Szarama sure you can Greg.
the sauce is watery, potato starch thickens it.
No, cooking the sugar makes it thick when it cools - just wait until enough water has boiled off.
What is HP sauce?
Hi chef Vong, just wondering how long does the sauce last till it goes bad?
+Gooner P. quite long time. about 2 weeks should be ok if you store it in a fridge I suppose.
+Khoan Vong Thanks chef because I was wondering the same thing. Thanks for your videos.