Sweet and sour sauce

One of the most versatile sauces for cooking, dipping or grilling is sweet and sour sauce. Originating in the Hunan province of China, this sauce has typically been used mainly for Chinese cuisine down through the years. However, its popularity has allowed it to branch out and find a home in the cooking of many nations around the world.

In Philippines, we use sweet and sour sauce  for Escabeche, fried fish with sweet and sour sauce as gravy.

I remember my mother told me  that sweet and sour sauce must taste "not to sweet and not too sour" somewhere in the middle  (mag ilog ang katam is og kaaslom).

Here is my way of making sweet and sour sauce:)

Ingredients:

1 cup of water

2 tbsp of vinegar

2 tbsp sugar

1/2 tsp salt

1 tbsp catsup (or more if u want more color on the sauce)

Mix  all the ingredients above in a bowl and stir until the sugar melts.

1 tbsp oil

3 cloves of garlic ( smashed and sliced)

1/4 part of big onion ( sliced)

1/4 cup of ginger ,sliced into strips( depends upon how much ginger taste u like in the sauce)

1/4 part of  a big bell pepper,sliced into strips (green or red)

1 big carrot,sliced into strips

15 pineapple tidbits (or more if you like)

Onion leaves ,sliced thinly in diagonal

cucumber,slice into strips (optional)

1 tbsp of cornstarch diluted in 1/4 cup of water ( this will be used to thicken the sauce)

Procedure:

Saute  or stir fry garlic,onion and ginger  in the warm cooking oil.

Add the  mixed liquid ingredients and let it boil.

To thicken the sauce, add the cornstarch diluted in the water.

Add the rest of the vegetables. Adjust the taste of your sauce by adding sugar or salt, depending upon your taste.

Done!!