Traditional recipes

Sweet and sour sauce

Sweet and sour sauce

Perfect for seafood or fish sticks.

  • 2 tablespoons starch
  • 6 tablespoons tomato juice
  • a cup of coffee with sugar
  • 2 cups of coffee with water
  • half a cup of coffee with vinegar
  • chili pepper
  • half a tomato on a grater (core)

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Sweet and sour sauce:

The 2 tablespoons of starch are mixed with water, tomato juice, vinegar and sugar then put on low heat. When it thickens, add the chili pepper and the tomato core. Leave to cool and serve with seafood, tempura vegetables, etc.

How to prepare sweet and sour sauce

Sweet and sour sauce fits perfectly with rice, dumplings, meat or vegetables.

Here's how you can make it at home, quickly and easily, with ingredients at your fingertips:

1. Traditional sweet and sour sauce

Preparation time: 12 minutes

ingredients (for 2 cups of sauce):

- 3/4 cup of sugar
- 1/3 cup white wine vinegar
- 2/3 cup of water
- 1/4 cup soy sauce
- 1 tablespoon of ketchup
- 2 tablespoons cornstarch (or flour)

Preparation method:

& bull Mix all the ingredients in a small saucepan and bring the sauce to a boil over medium heat.
& bull Boil the sauce and stir until it thickens.
& bull Take the sauce off the heat and serve.

2. Modern sweet and sour sauce

Preparation time: 12 minutes
ingredients (for 1 cup and a half sauce):

- 1 cane pineapple juice
- 1/3 cup of water
- 3 tablespoons of vinegar
- 1 tablespoon soy sauce
- 1/2 cup brown sugar
- 3 tablespoons cornstarch (or flour)

Preparation method:

& bull Mix all the ingredients in a small saucepan and bring the sauce to a boil over medium heat.
& bull Boil the sauce, stirring it and constantly checking its consistency.
& bull Take the sauce off the heat, after it has thickened and serve it.

Chicken with pineapple and sweet and sour sauce

Ever since I was a child, if I received something, a toy, a notebook, anything, it was a number one attraction for a long time and I was able to invent unprecedented games and not sleep at night for the sake of the new object. Okay, this doesn't happen when I get sweets, which evaporate in 2 minutes, either eaten by me or stolen by my brother and eaten in cupboards.

It seems that even in & # 8220old & # 8221 I kept my hat and if I took my new WOK, I said to use it until exhaustion, I give at least a month or two until I get bored of it. I tried the chicken recipe with pineapple and sweet and sour sauce, I adapted it from a cookbook and to be honest I was amazed at how much it tastes like the marinated chicken served at Chinese fast food.

For the chicken with pineapple recipe, you need:
& # 8211 600 gr chicken breast (for 4 servings, come 3 if you are hungry)
& # 8211 a can of pineapple or a whole small pineapple
& # 8211 3 cloves of garlic
& # 8211 a tablespoon of ground ginger
& # 8211 3 tablespoons soy sauce
& # 8211 a bigger carrot
& # 8211 4 tablespoons corn oil
& # 8211 an envelope of sweet and sour sauce
& # 8211 2 tablespoons starch

So, to start with the simplest: cut the chicken breast into pieces, grate the carrot, peel the pineapple and cut it into pieces (if you take canned pineapple, take pineapple pieces from the start and not slices), peel the garlic cloves and cut into small pieces.

Mix the chicken with the starch and season with a little soy sauce (about half the amount of ingredients). Heat 2 tablespoons of corn oil well and brown the chicken well, over high heat. When it is browned, take it out of the wok and keep it warm.

Heat the rest of the oil, fry the garlic, carrots and ginger in the pan (wok), without letting them turn brown. When the carrots soften a little, add the pineapple pieces and the pineapple juice (if it is canned pineapple) or 1/2 cup of water (if it is fresh pineapple). So! Now leave them quietly in the wok, over high heat, stirring constantly, until all the juice is reduced. It's time to put the chicken to heat it and at the end the sweet and sour sauce.

We served it with rice noodles. I was very satisfied with the recipe, which I modified, respectively I added the carrot and the sweet and sour sauce. Which sauce was very good, even unexpected. Have a great appetite!

How to make pork with sweet and sour sauce

They will be put in a bowl pork fillets which will be seasoned with a salt powder, pepper, soy sauce and honey (mixing with a spatula to hold the ingredients well), then leave to cool in the refrigerator.

In a frying pan, they will be sautéed the vegetables prepared in advance: onion cleaned and cut scales, bell peppers clean the seeds and cut into thin strips.

After the vegetables are sautéed, take them out on a plate and put them in the remaining oil. marinated pork fried for about 10-15 minutes on all sides.

After the meat has softened (browned), add it the vegetables sauteed beforehand, pineapple pieces together with the canned syrup, tomato sauce, letting everything boil over low heat about 30 minutes, until the sauce turns into something beautiful and delicious (the combination of soy sauce and tomato sauce, being perfect).

Sweet and sour pork can be served with a garnish of boiled rice / vegetable salad etc & # 8230

Sweet and sour vegetable sauce & # 8211 perfect for pasta or other dishes

The sweet-sour vegetable sauce, prepared according to this recipe, is suitable for pasta, but also for other delicious dishes. You need fresh vegetables and some spices to prepare this tasty sauce.


  • 1 kg red pepper, 1 kg onion
  • 3 kg of zucchini, 300 ml of vinegar
  • 200 ml water, 1 kg sugar
  • 4 jars of tomato paste
  • 1 tablespoon paprika
  • 1 teaspoon paprika, 1 tablespoon curry
  • 2 tablespoons spice mixture for pasta
  • 1 tablespoon basil, 2 tablespoons salt

Method of preparation:

Cut the peppers in half and remove the seeds. Then rinse the peppers and cut them into small cubes. Peel a squash, grate it and chop it finely.

We also peel the onion and chop it finely. Put the peppers, zucchini and onion in a large bowl. Sprinkle salt over the vegetables and mix. We leave the vessel aside overnight. During this time, the vegetables will release the juice.

The next day we strain the vegetables and put them in another bowl. Then put in a pot to boil, vinegar, water and sugar. After it boils, add the vegetables to the pot. We cook them for 20 minutes, stirring occasionally.

Then add the tomato paste and spices (paprika, hot pepper, curry, mixture of pasta spices, basil and salt). We cook the sauce for a while.

Then put the hot sauce in washed and dried jars. Quickly screw the lids on and turn the jars upside down. Cover them with a blanket and let them cool

After the jars have cooled completely, store them in a dark and cool place. Preferably in the basement or in the pantry. Good appetite and increase cooking!

Ingredients for the pork recipe in sweet and sour sauce

  • 340 g pork chop
  • 2 tablespoons oil
  • 1 red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 carrots
  • 3 tablespoons sweet chilli sauce
  • 1 tablespoon white wine vinegar
  • 200 g sliced ​​pineapple
  • 4 tablespoons pineapple juice
  • juice from 1 orange
  • salt pepper
  • 30 g flour


The pork is cut into cubes, the peppers are cleaned of seeds and sliced, the carrots are grated and the onion is cut in half into rounds. Put all this in a pan with a little oil and fry under the lid until the pork is done and the vegetables become soft.

Meanwhile, mix the pineapple juice with the flour until it becomes like a paste. Add it to the pan together with the chilli sauce, vinegar and orange juice. Mix well and boil for 2 minutes.

Reduce the heat under the pan and add the chopped pineapple, salt and pepper. Stir constantly for 2 minutes.

Serve immediately with boiled rice.

The average grade given by the jury for this recipe is 9.50.

Recipes with Gina Bradea & raquo Recipes & raquo Pork in sweet and sour sauce, Chinese recipe

Sweet Asian sauce - sour

I suspect that the Asian sauce prepared by us can have many uses, but we only used it for the recipe for baked meatballs. If we use it in other recipes, we will update this article.

It is a fairly simple recipe that is prepared immediately, with few calories and has a high content of antioxidants such as lycopene and does not contain e-s.

Because we cannot estimate how many servings can be obtained from the mixture below, the nutritional values ​​in the table are for the whole quantity (110-115 grams). For example, in the case of baked meatballs, it is nine portions, but if it is used for other dishes we cannot estimate the portions.

70 ml ketchup heinz
& # 8211 2 crushed garlic cloves
& # 8211 curry powder - ¼ grated teaspoon
& # 8211 paprika - ½ grated teaspoon
& # 8211 ground mustard - ¼ grated teaspoon
& # 8211 vinegar & # 8211 a few drops
& # 8211 3-4 drops soy sauce
& # 8211 a teaspoon of grated honey
& # 8211 ground pepper - a knife tip
& # 8211 ¼ small onion (15-20 grams)
& # 8211 salt - to taste.

How to prepare sweet Asian sauce - sour
Finely chop the onion and grind the garlic.

Put all the ingredients in a bowl (without salt) and mix well. Taste and straighten with salt or anything else you deem necessary.

Leave in the fridge for at least 30 minutes.

The costs for making the sweet and sour Asian sauce are about 1 RON (2014 prices).


Method of preparation:
Cut the chicken breast into slices, put salt, pepper and roll it in a bowl with Salomyl (potato starch for thickening).
Put a little oil in the pan, fry the chicken breast until golden and take it out of the pan.
In the pan put the onion cut into large pieces, the garlic cut into small pieces, fry and add the carrot cut into small slices, the leek cut into strips, the red pepper cut into pieces and fry everything over low heat. Then add the pineapple from the compote, where it is cut into smaller pieces and add a little juice from the compote.

In a pot put chili and soy sauce, lemon juice, a little tomato juice mix everything very well, and leave a little to simmer. When the sauce is hot and the greens are half softened, add a little pineapple juice to the pot, sprinkle a little Salomyl over them and pour the whole composition back into the pan. The sauce will thicken a little. Bring the chicken breast back here, mix and it's ready. Serve with rice. For seasoning, use salt, pepper, sugar, but you can also use fresh coriander, fresh ginger, or small, fresh hot peppers. It depends on what you like or what you have at home.

Method of preparation:
We wash the rice in a pot. Add water, oil and add salt. Cover with a lid and bake in the preheated oven at 200 ° C for about 30-35 minutes.

Sweet and sour sauce for Asian food

It is a simple mixture of sugar, vinegar, spices plus fruit juice and ketchup, which gives it a reddish color and a familiar taste. As soon as it is ready, it can be used immediately or kept in the refrigerator for up to 2 weeks.


1 tablespoon (7 grams) of starch

& # 8532 cane (160 ml) pineapple juice

3 tablespoons (45 ml) of ketchup

1 tablespoon (15 ml) soy sauce

Method of preparation:

In a small bowl, mix the starch and water. Set them aside.

In a medium saucepan, mix the pineapple juice, rice vinegar, brown sugar, ketchup and soy sauce. Bring to a boil over medium heat.

Add the starch mixture and let the sauce cook until it starts to thicken, about 1-2 minutes.

Take the sauce off the heat and use it immediately, next to your favorite Asian dishes, or let it cool and store it in a casserole, in the refrigerator, for up to 2 weeks.

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Thai sweet-sour sauce

Pitt4, caught in the whirlwind of other activities, gave me permission to post the recipe for the sauce that he says he has been making for several years. A brilliant recipe for its simplicity and effectiveness. As I said, it is under the brand name Lecker - Pitt4:. I will try to render it (a German translation) in a language in which neither the whistling of the locomotive nor the crackling of the curved rails can be heard (if U know what I mean)

& quotSweet-sour Thai sauce (Naam Jim Priau Wan)

1/2 bell pepper, red
1 clove of garlic
1 hot pepper (you can put more, if you prefer a spicy sauce)
1/8 l of water
5 tablespoons rice vinegar (or the one you have access to)
8 tablespoons sugar

The bell pepper is cleaned of seeds and the white skin inside, as well as the hot pepper. Put them together with the garlic in a mortar or in a mixer and grind them. The obtained mass is put in a small pot, water, vinegar and sugar are boiled and it is boiled, chewing always. Boil over medium heat and with the lid open for about half an hour, until a slightly thick sauce is obtained. The sauce goes well with meatballs and can be served hot or cold.
Thai sauce can be served hot, cold, or even as a dip. & quot

& quot; Honorable court I am an idiot & # 33 & quot
"May God protect you from the taste of mitochondria" - Gaitele - Kiritescu

# 2 Shef de gara

Until my daughter sent me the above translation, I gummed up pictures of the main ingredients and deduced the guidelines of a modus operandi from the few words I know from the & quot; language in which immersion divers are understood & quot.
I did it exactly and filled a few jars.
Then, I did a short research on the net and reading the label of a bottle I bought I tried another version.
Why did I hurry?
Because red hot peppers are not to be found in the supermarkets in my fair and I wanted to catch the last peasants who brought red paprika before it was ground in what some call chilli.

A recipe on the net also contained pineapple. OK that's why it's found. I processed in the blender a medium-sized pineapple, a bell pepper, red and large, four hot red peppers, detached from the seeds and white veins and I boiled them with vinegar, water and honey to my taste. Thickening agent, if you want more gelled sauce - and I wanted - you can use gelatin, starch or tapioca. I tried all three (not all of a sudden of course) by gradually adding them to get a relatively fluid consistency though.
This time I seasoned with a mix prepared by me in the coffee grinder containing lemon-grass (dried for tea), coriander seeds, finch seeds, white pepper, a few cloves, a piece of cinnamon, ginger powder ), enabehar grain. let me see: one, two, three. a kind of & quot8 Spices & quot
I haven't added salt yet and here's why. For the about two liters of sauce, I took 4 cloves of garlic Romanian (I know, in Asian sauce, but it's superior to Chinese) I crushed them well and rubbed them with a teaspoon of coarse salt for 3-4 minutes, until they turned into a fine paste. I added this "salt shaker" to the sauce, while with my left hand I extinguished the flame from the stove. I took the washed and sterilized boranes out of the oven, and filled them one by one on a metal surface, then screwed on the metal lids to create a vacuum. In the four days since I prepared the recipe, the sauce was consumed as a dip for chips, with various steaks or garnishes and even on buttered bread.
I think I will make some gift jars, because I want to try mango, then another with quince, whose peel, stalks and seeds contain pectin that acts as a natural gelling agent and gives a wonderful reddish color.

& quot; Honorable court I am an idiot & # 33 & quot
"May God protect you from the taste of mitochondria" - Gaitele - Kiritescu