Tim suen jeung (2)

Tim suen jeung (2)

Sweet sour pickle sauce

By
From
The Complete Asian Cookbook
Makes
500 ml
Photographer
Alan Benson

This tangy sauce is ideal to serve with deep-fried meats or vegetables.

Ingredients

Quantity Ingredient
140g tinned chinese pickles, reserving 80 ml liquid
80g tinned pineapple pieces, reserving 80 ml syrup
80ml white vinegar
pinch red food colouring powder, (optional)
2 tablespoons sugar
1/2 teaspoon salt
1 small garlic clove, crushed
3 teaspoons cornflour

Method

  1. Cut the pickles into pieces, then place in a bowl with the pineapple pieces and set aside.
  2. Put the reserved liquid from both the pickles and pineapple into a small enamel saucepan with the vinegar, red colouring powder, if using, the sugar, salt and garlic. Bring to the boil, then reduce the heat to low and simmer for 2 minutes. Add the pickle and pineapple pieces and return to the boil briefly. In a bowl, combine the cornflour and 2 tablespoons cold water and stir to make a smooth paste. Add to the pan and stir constantly until the sauce has thickened and is clear.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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