| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Chinese, Appetizers |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Brown sugar |
| 1 |
ts |
Salt |
| 1/2 |
c |
Vinegar |
| 1 1/2 |
tb |
Cornstarch |
| 4 |
ts |
Catsup |
| 3/4 |
c |
Pineapple juice |
| 1 |
c |
Crushed pineapple |
|
|
A few drops red food coloring |
INSTRUCTIONS
COOKING:
Mix cornstarch and pineapple juice in a sauce pan. Add remaining
ingredients. Stir over medium-high heat until sauce thickens. Add more
liquid if sauce needs thinning or more cornstarch if you want it thicker.
You can use additional juice or vinegar depending on how sour you want the
sauce.
DO-AHEAD NOTES:
Make sauce, cool, place in glass jar, freeze. To reheat, thaw and reheat
in small sauce pan.
From "The Chinese Village Cookbook." A practical guide to Cantonese country
cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.
Posted by Stephen Ceideburg; February 27 1991.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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