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mhadam

Sweet and sour sauce recipe?

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Need a sweet and sour sauce recipe. I searched but couldn't find anything. Thinking about making sweet and sour shrimp with rice for dinner and didn't want to use a packaged sauce and I really don't feel like experimenting tonight.

Any help would be appreciated.

Thanks


There's a yummy in my tummy.

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The genuine article doesnt taste anything like the bright red sauce you get with that american cantonese lunch special. The Cantonese banquet dish that the american one originates from is very vinegary and not sticky sweet at all.

The one you are referring to is mostly ketchup and sugar.

See:

http://chinesefood.about.com/library/blrecipe010.htm

http://www.melborponsti.com/easy/easy0202.shtml

http://appetizerrecipe.com/AZ/SwtndSrSc.asp


Jason Perlow

Co-Founder, The Society for Culinary Arts & Letters

offthebroiler.com - Food Blog | View my food photos on Instagram

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I don't recall the sauce being sickly sweet or made with kethcup. When we would get sweet and sour pork from our old chinese place it wasn't red. It was thin, tangy and lightly coated the veggies and the pork, as oppossed to a corn syrup like consistency.

Nevermind then..but thank you.

Ketchup? :shock::shock::shock:


There's a yummy in my tummy.

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I hate ketchup. The color, the smell, the taste. I get nausated thinking about it.


There's a yummy in my tummy.

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This sounds kinda gross but it is actually quite good:

1 part ketchup

1 part vinegar

1 part sugar

1 part soy sauce

I saw jean-George Vongerichten maje it on Ready! Set! Cook! a few years ago. He said it was his favorite sauce to make at home.

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Do any of you remember the chili sauce and grape jelly concoction of the 70's?

eeeeeeeeeeeehhhhhhhhhhhhhh

:wacko::huh:

Was it a spread or a sauce?


There's a yummy in my tummy.

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I don't have a recipe for sweet and sour "x" ("x" being chicken, pork, shrimp or your favorite protein/protein substitute), as I never cook it....but my mom does.

However, whatever you do, please consider using water chestnut powder as part of your breading/coating when you prepare the dish. Water chestnut powder, a product that you can find in some Chinatowns (depending on where you live), is far far superior to panko and will result in a light, crispy coating.

The version my mom makes incorporates ketchup...but we're talking banana ketchup, which is slightly less gloppy than the Heinz version, and a little fruitier/spicier. Its mostly bananas, tomatoes, sugar, vinegar, and spices. Check it out.

SA

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Do any of you remember the chili sauce and grape jelly concoction of the 70's?

Stefanyb:

reminds me of a Swedish meatball concoction I got from a friend's relatives a few years ago. the sauce was, and I quote, "half a jar of Welch's grape jelly and an excess of Tabasco" mixed together.

Needless to say, I took one taste and almost retched.

SA

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I hate ketchup. The color, the smell, the taste. I get nausated thinking about it.

I agree. But it's an often used component in much French haute cuisine.


"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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Do any of you remember the chili sauce and grape jelly concoction of the 70's?

eeeeeeeeeeeehhhhhhhhhhhhhh

:wacko::huh:

Was it a spread or a sauce?

It was a sauce usually for meatballs :unsure: blech. I just realized that blech and belch are very similar :hmmm:

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This is the new millennium - jelly has been replaced by cranberry sauce........

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Do any of you remember the chili sauce and grape jelly concoction of the 70's?

Yup! I do. If I remember correctly, it was used for meat balls. Not as gross as it sounds! But we have evolved so much since!

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I hate ketchup. The color, the smell, the taste. I get nausated thinking about it.

I agree. But it's an often used component in much French haute cuisine.

Ketchup and Curry!

Ketchup is used more than we think. In fact in my cookbook I came out clean and share 2 recipes that have ketchup in them. More kitchens and chefs use ketchup than you would believe.

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I got my recipe for Thai-style fried rice from a Thai woman. It calls for ketchup, although not a lot. And it is very good.

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What have I been missing?

A spoonful of Ketchup that can often make all the difference in some recipes. :shock:

I have found ketchup does work well in some recipes.

The Japanese make what they call a dry curry (ground meat with no sauce) and it is seasoned with ketchup, worchestire sauce (I know I messed that one up!) and curry powder, it is really good. Usually with minced onions, carrots and green peppers and topped with a fried egg.

There are aslo disgusting things that I can't eat:

A spaghetti they make with sliced sausages, green pepper, and onions and the sauce is ketchup, JUST ketchup!

Then there is the ketchup rice, like fried rice but with only ketchup as the seasoning.

Back to sweet and sour, my favorite is one that a famous chain restaurant (in Japan) sells. It has no ketchup and is based on basalmic vinegar, wish I new exactly how to make it though.


Kristin Wagner, aka "torakris"

 

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The Japanese make what they call a dry curry (ground meat with no sauce) and it is seasoned with ketchup, worchestire sauce (I know I messed that one up!) and curry powder, it is really good. Usually with minced onions, carrots and green peppers and topped with a fried egg.

I think there's a box somewhere in my fridge for this Japanese "mirepoix" curry blocks. I've use bits of the stuff a few times and it's not too bad once you add fresh veggies, meat and additional seasoning.

As for ketchup in sweet and sour sauce, it really doesn't taste much like ketchup once it's cooked with the vinegar, sugar and soy sauce. If you really don't want to use ketchup, here's a recipe from epicurious.com that uses pineapple juice. My mom used to make something very similar to this and it was delicious. Click

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