Hi everyone!
Sorry for the delay in posting new posts! It’s been a busy time and I’m finally back with lots of different dishes for you! This one is a precursor to the recipe I will be sharing with you tomorrow.
Today we’re looking at Sweet and Sour. Do you love it or hate it?
Sweet and Sour is one of those recipes that is heavily associated with British Chinese food.
It has that sort of kiddy appeal; it’s sweet and tangy, there’s pineapple, and battered chicken. Yet I rarely eat it, my mum rarely makes it; it isn’t believe it or not, a regular dish that Chinese people eat at home. I guess it’s in the same way that some people presume Indian people must eat Tikka Massala a few days a week when some say it was infact was created in England, tailored for the British audience!
Home made sweet and sour sauce begins life like this:
A sweet and sour sauce base incredibly simple and is a mixture of:
White Vinegar
Tomato Paste
Tomato Puree
Orange Juice
Sugar
Lemon Juice
Notice how liquid it is before it is cooked.
Maybe after seeing what we do with it you won’t need to buy Uncle Ben’s premade sauce again! Come back next week for the cooking method and step by step Sweet and Sour Chicken!
At uni my mates from HK used to take the mick when I ordered sweet and sour chicken at restaurants because they didn’t see it as “proper” Chinese food lol hey I can’t help it if I like the combination of sweet vs sour! I’ve never ever thought of trying to make it myself though, so will be reading your next post with interest
It’s heavily associated with Chinese food here in the US, too. I know that it isn’t really “authentic”, but I love it anyway. Of course, I don’t think that there’s a Chinese dish I haven’t liked, authentic or not. Must be the thinned-out Chinese blood in me…