Sweet and Sour Sauce I

Authentic Haitian Sweet and Sour Sauce I Recipe | Natural Ingredients

Region / culture: Haiti | Servings: 4

Introduction

Sweet and sour sauce is a popular condiment that adds a tangy and sweet flavor to a variety of dishes. It is commonly used in Chinese cuisine, but can also be found in other Asian and Western dishes. This versatile sauce can be used as a dipping sauce, marinade, or glaze for meats, vegetables, and seafood.

History

The origins of sweet and sour sauce can be traced back to ancient China, where it was used as a dipping sauce for fried foods. Over time, the recipe evolved and spread to other parts of Asia and eventually to the Western world. Today, sweet and sour sauce is a staple in many households and restaurants around the globe.

Ingredients

0.5 cup of white vinegar
2 tsp of cornstarch
0.5 cup of white sugar
0.13 cup of soy sauce
0.5 cup of water
0.5 cup of crushed pineapple

How to prepare

Combine the vinegar and sugar in a mixing bowl.
Cook the mixture over medium heat until the sugar is completely dissolved.
In a separate bowl, mix the cornstarch with water and soy sauce.
Add the cornstarch mixture and pineapple to the sugar mixture.
Boil the mixture until it becomes transparent and thick.
Serve the sauce warm or cold.

Variations

Add diced bell peppers, onions, or carrots to the sauce for extra flavor and texture.
Use brown sugar or honey instead of white sugar for a different sweetness profile.
Experiment with different vinegars such as rice vinegar or apple cider vinegar for a unique twist.

Cooking Tips & Tricks

Be sure to dissolve the sugar completely when cooking the vinegar and sugar mixture to avoid a grainy texture in the sauce.

- Adjust the sweetness and tanginess of the sauce by adding more or less sugar and vinegar to suit your taste preferences.

- For a thicker sauce, increase the amount of cornstarch in the recipe.

- Store any leftover sauce in an airtight container in the refrigerator for up to a week.

Serving Suggestions

Serve the sweet and sour sauce with fried rice, stir-fried vegetables, chicken, pork, or shrimp. It can also be used as a dipping sauce for spring rolls or egg rolls.

Cooking Techniques

Be sure to stir the sauce constantly while cooking to prevent lumps from forming.

- Adjust the heat as needed to prevent the sauce from burning or sticking to the pan.

Ingredient Substitutions

If you don't have cornstarch, you can use arrowroot powder or potato starch as a thickening agent.

- Substitute tamari or coconut aminos for soy sauce if you have a soy allergy.

Make Ahead Tips

You can make the sweet and sour sauce ahead of time and store it in the refrigerator for up to a week. Simply reheat it before serving.

Presentation Ideas

Serve the sweet and sour sauce in a small bowl or ramekin alongside your main dish. Garnish with chopped green onions or sesame seeds for a pop of color.

Pairing Recommendations

Pair the sweet and sour sauce with dishes such as sweet and sour chicken, pork chops, or tofu stir-fry. It also pairs well with steamed rice or noodles.

Storage and Reheating Instructions

Store any leftover sweet and sour sauce in an airtight container in the refrigerator for up to a week. Reheat it in a saucepan over low heat, stirring constantly until warmed through.

Nutrition Information

Calories per serving

Calories: 110

Carbohydrates

Total Carbohydrates: 27g

Dietary Fiber: 0.5g

Sugar: 21g

Fats

Total Fat: 0g

Saturated Fat: 0g

Trans Fat: 0g

Proteins

Protein: 0.5g

Vitamins and minerals

Calcium: 10mg

Iron: 0.3mg

Vitamin C: 2mg

Alergens

Contains soy

Summary

This sweet and sour sauce is low in fat and protein, but high in carbohydrates due to the sugar content. It also contains a small amount of essential vitamins and minerals.

Summary

Sweet and sour sauce is a versatile condiment that adds a delicious flavor to a variety of dishes. This homemade version is easy to make and can be customized to suit your taste preferences. Enjoy it with your favorite Chinese-inspired dishes or as a dipping sauce for appetizers.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory. It was a warm summer day, and I was visiting my dear friend Lily at her home. She had invited me over for a special lunch, promising to make her famous sweet and sour chicken. As we chatted in her cozy kitchen, the aroma of the sauce simmering on the stove filled the air, making my mouth water in anticipation.

Lily had learned the recipe from her own grandmother, who had passed it down through the generations. She graciously offered to teach me how to make it that day, so I could share it with my own family. I watched intently as she measured out the ingredients, a mix of vinegar, sugar, soy sauce, and pineapple juice, all blended together with a hint of ginger and garlic.

As the sauce bubbled away, Lily shared the story of how her grandmother had first learned to make it. She had been a young bride, eager to impress her new husband with her cooking skills. One evening, she had improvised with the ingredients she had on hand, creating a delicious sweet and tangy sauce that became a family favorite.

I listened with rapt attention, eager to learn the secrets of this beloved recipe. As Lily added the final touches of cornstarch to thicken the sauce, she handed me a spoon to taste. The sweet and sour flavors danced on my tongue, a perfect balance of sweetness and acidity that I had never experienced before.

After a leisurely lunch of sweet and sour chicken, served over fluffy white rice, Lily gave me a handwritten copy of the recipe. She urged me to practice it at home, tweaking it to my own taste preferences. I left her house that day feeling inspired and grateful for the gift of a new culinary skill.

Over the years, I have made the sweet and sour sauce countless times, each batch a little different from the last. I have experimented with different ratios of sugar and vinegar, added extra vegetables or protein, and even tried substituting different fruits for the pineapple juice. Each time, I am transported back to that sunny afternoon in Lily's kitchen, the warm memories of friendship and good food filling my heart.

I have shared the recipe with my own family, passing it down to my children and grandchildren. They have all added their own twists to the sauce, making it their own in the process. It warms my heart to see them gathered around the dinner table, enjoying a meal made with love and tradition.

As I grow older, the memories of learning to make sweet and sour sauce with Lily become more precious to me. It is a reminder of the power of food to bring people together, to create lasting bonds and memories that span generations. I am grateful for the gift of this recipe, and the joy it has brought into my life.

And so, as I stir a pot of sweet and sour sauce on my own stove, the familiar aroma filling the air, I am reminded of the day I first discovered this cherished recipe. It is a reminder of the love and friendship that has enriched my life, and the legacy that I am proud to pass on to those I hold dear.