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Tuesday, December 18, 2012

Sweet and Sour Dipping Sauce

For tonight's Calamari, I cooked my own sauce and I followed junbelen.com's procedure. Though his sauce is for fish balls, it is also great for Calamari and other fried foods.

For 1 cup sauce, you need:
1/2 cup vinegar
1/2 cup sugar
1/4 cup soy sauce
1 cup water
1 tablespoon cornstarch dissolved in 1 tablespoon water

Cooking Procedure:

Combine vinegar, sugar, soy sauce, and water in a saucepan and bring to a boil.  Whisk the cornstarch in the sauce and let it simmer until it thickens, around five minutes. The sauce will keep in the refrigerator for up to two weeks.

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