Sweet And Sour Cook-in Sauce Recipe
Ingredients
| Onions | 2 Large | |
| Garlic | 2 Clove (5gm) | |
| Oil | 45 Milliliter | |
| Tomatoes - 1 small can (170-g, 6-oz) | ||
| Malt vinegar | 125 Milliliter | |
| Pineapple slices - 1 small can(234-g, 8-oz) | ||
| Salt | 10 Milliliter | |
| Pepper | 1 To taste | |
| Sugar | 45 Milliliter | |
| Mustard | 10 Milliliter, made | |
| Worcestershire sauce | 30 Milliliter | |
| Chicken cube | 1 | |
| Boiling water | 125 Milliliter | |
| Cornflour | 30 Milliliter | |
| Green pepper | 1 To taste | |
Directions
GETTING READY
1) Peel off the onions and garlic. Chop in fine slices.
2) Wash and slice the pepper after removing the core. Keep aside.
3) In a bowl, dissolve the Chicken extract cube in little water.
4) In another bowl, dissolve cornflour in little water and place aside.
MAKING
5) In a pan, heat up oil and sauté the onions and garlic, until golden brown.
6) Add tomatoes, vinegar, syrup from the can of pineapple, salt, a good shake of pepper, mustard, soy or Worcestershire sauce and the Chicken extract cube mixture.
7) Bring the mixture to a boil and simmer for 1 hour over reduced heat.
8) Add the cornflour liquid.
9) Meanwhile, in a saucepan, place the pepper and pour in sufficient water to cover.
10) Place over heat to bring a boil, drain and add the pepper to the sauce.
SERVING
11) To use the sauce, dilute it with half as much water, place in a casserole or saucepan with uncooked meat or poultry. Cook until the meat or poultry is ready.
1) Peel off the onions and garlic. Chop in fine slices.
2) Wash and slice the pepper after removing the core. Keep aside.
3) In a bowl, dissolve the Chicken extract cube in little water.
4) In another bowl, dissolve cornflour in little water and place aside.
MAKING
5) In a pan, heat up oil and sauté the onions and garlic, until golden brown.
6) Add tomatoes, vinegar, syrup from the can of pineapple, salt, a good shake of pepper, mustard, soy or Worcestershire sauce and the Chicken extract cube mixture.
7) Bring the mixture to a boil and simmer for 1 hour over reduced heat.
8) Add the cornflour liquid.
9) Meanwhile, in a saucepan, place the pepper and pour in sufficient water to cover.
10) Place over heat to bring a boil, drain and add the pepper to the sauce.
SERVING
11) To use the sauce, dilute it with half as much water, place in a casserole or saucepan with uncooked meat or poultry. Cook until the meat or poultry is ready.
Chef
