Ingredients with Measurements:
- 1 cup pineapple juice
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 1/4 cup sliced green onions (optional)
Special equipment needed:
- Medium-sized saucepan
- Whisk
Step-by-step instructions:
1. In a medium-sized saucepan, combine pineapple juice, white vinegar, brown sugar, ketchup, soy sauce, salt, black pepper, garlic powder, onion powder, and red pepper flakes.
2. Whisk the ingredients together until well combined.
3. Heat the saucepan over medium heat and bring the mixture to a boil.
4. In a small bowl, mix cornstarch and water until the cornstarch is dissolved.
5. Slowly pour the cornstarch mixture into the saucepan, whisking constantly until the sauce thickens.
6. Add sliced green onions (optional) and stir.
7. Remove from heat and let cool.
Time:
Preparation time: 5 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 1/2 cups of sauce
Nutritional information:
Serving size: 1 tablespoon
Calories: 30
Total fat: 0g
Sodium: 55mg
Total carbohydrates: 7g
Dietary fiber: 0g
Sugars: 6g
Protein: 0g
Substitutions for ingredients:
- Pineapple juice: apple juice or orange juice
- White vinegar: rice vinegar or apple cider vinegar
- Brown sugar: honey or maple syrup
- Ketchup: tomato sauce or tomato paste
- Soy sauce: tamari or coconut aminos
- Cornstarch: arrowroot powder or potato starch
- Green onions: chopped cilantro or parsley
Variations:
- Add diced bell peppers or carrots for extra texture and flavor.
- Use honey instead of brown sugar for a sweeter sauce.
- Add a tablespoon of grated ginger for a spicy kick.
- Use this sauce as a marinade for chicken or pork.
Tips and tricks:
- Whisk the cornstarch mixture well to avoid lumps in the sauce.
- Adjust the sweetness and sourness to your liking by adding more brown sugar or vinegar.
- Store the sauce in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve the sweet and sour fishball sauce in a small bowl or ramekin.
Garnishes:
Garnish with sliced green onions or chopped cilantro.
Pairings:
This sauce pairs well with fishballs, meatballs, or chicken nuggets.
Suggested side dishes:
Serve with steamed rice or stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the sauce is too thin, mix a little more cornstarch with water and add it to the sauce.
Food safety advice:
Make sure to cook the sauce thoroughly and store it in the refrigerator to prevent bacterial growth.
Food history:
Sweet and sour sauce originated in China and has become a popular condiment in many Asian cuisines.
Flavor profiles:
This sauce has a sweet and tangy flavor with a hint of spiciness.
Serving suggestions:
Serve the sweet and sour fishball sauce as a dipping sauce for fishballs or meatballs.
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Region: Chinese