Ingredients
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1 cup + 1 teaspoon (approx 230g) Sugar
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4 tablespoons / 60ml Rice Vinegar
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4 teaspoons / 20ml Water
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5 tablespoons / 75ml Tomato Ketchup
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1/4 teaspoon Salt
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1 teaspoon / 5 ml Orange Squash / Cordial
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To Thicken
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4.5 teaspoons / 1.5 tablespoons Water
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4.5 teaspoons / 1.5 tablespoons Corn Flouror Arrow Root
Directions
A perfect combination of sugar, vinegar and tomato ketchup just waiting to be dunked or poured over your favourite chinese meal
Use Arrowroot instead of Corn Flour if you like your sauces more clear and see through. Cornflour will give a cloudier look but the taste is exactly the same.
Steps
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1
Done
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Start by heating your pan and add the ketchup, water, rice wine vinegar, salt and orange squash. Mix well until it heats and starts to slowly bubble |
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2
Done
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Add the sugar, stir gently and continue to heat on medium / low until it start to gently bubble |
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3
Done
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Mix the water and cornstarch (or arrowroot for a more see through sauce) together (often easier with your finger) to make a milky liquid, wait until the sauce is boiling nicely then slowly pour into the sauce and stir continuously until thickened. Add more slowly if required by making up more liquid again in the same ratio. NEVER add cornflour or cornstarch directly to the cooked base as it will not combine and you will end up with lumps of it in the sauce. |
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4
Done
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Turn off the heat whilst still stirring and allow to cool slightly before transfering to a pot |
