Ingredients with Measurements:
- 4 ketupat (compressed rice cakes)
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Cut the ketupat into bite-sized pieces and set aside.
2. In a small bowl, mix together the white vinegar, brown sugar, ketchup, soy sauce, water, and cornstarch until well combined. Set aside.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat.
4. Add the garlic and onion and sauté for 2-3 minutes until fragrant.
5. Add the pineapple chunks, red and green bell peppers, and cook for another 2-3 minutes until the vegetables are slightly softened.
6. Add the ketupat to the wok and stir to combine with the vegetables.
7. Pour the sweet and sour sauce over the ketupat and vegetables, stirring to coat everything evenly.
8. Season with salt and pepper to taste.
9. Cook for another 2-3 minutes until the sauce has thickened and the ketupat is heated through.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 65g
Protein: 6g
Substitutions for ingredients:
- Ketupat can be substituted with cooked white rice.
- Pineapple chunks can be substituted with canned mandarin oranges.
- Red and green bell peppers can be substituted with any other colored bell peppers.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Ketchup can be substituted with tomato paste or barbecue sauce.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add cooked chicken, shrimp, or tofu for added protein.
- Add sliced carrots, snow peas, or broccoli for added vegetables.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- If using ketupat, make sure to cut it into small pieces to ensure even cooking and coating with the sauce.
- Make the sweet and sour sauce ahead of time and store in the refrigerator for up to a week.
- Use a non-stick wok or skillet to prevent the ketupat from sticking to the bottom.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less brown sugar or vinegar.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sweet and sour ketupat in a large bowl or on individual plates. Garnish with chopped green onions or cilantro.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Serve with steamed vegetables or a side salad.
Suggested side dishes:
Steamed broccoli, snow peas, or carrots. Side salad with a ginger dressing.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the ketupat is too dry, add a splash of vegetable oil to the wok or skillet before adding the ketupat.
Food safety advice:
Make sure to cook the ketupat or rice thoroughly before using in the recipe.
Food history:
Ketupat is a traditional Indonesian and Malaysian dish made from compressed rice cakes. Sweet and sour sauce is a popular sauce used in Chinese cuisine.
Flavor profiles:
Sweet, sour, savory.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Indonesian