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Basic Recipes: Sweet and Sour Sauce If your palate, like mine, is tired of those awful pineapple based sweet and sour sauces that even Chinese restaurants are turning to these days, read on. There is another way! In the early Eighties I found myself in a town in north Thailand, close to the Burmese border, called Chiang Rai. It is, or was, just a dot in the middle of nowhere with a few food stalls plus one small tourist hotel. One of the food stalls was run by a refugee Karen family who spoke perfect English. From them, I learned this sauce. Ingredients 2 chopped red (bell) peppers 2 chopped red chilies 2 garlic cloves 2 tbs oil 4 tbs palm sugar 6 tbs rice, cane or white vinegar 1 cup water Finely grind the first three ingredients with the oil. You can use a food processor or a pestle and mortar. Put this into a saucepan with the rest of the ingredients and slowly bring to the boil while stirring. Once all the sugar is dissolved, boil rapidly to reduce until you have the consistency you want. Strain* and serve. *Straining is my idea. You don't need to do that if you prefer a textured finish.

Contributed by The Cool Cook on February 12, 2008, at 11:17 PM UTC.

PLEASE VISIT THE CONTRIBUTOR'S WEBSITE

The Cool Cook Taking the heat out of the kitchen www.all-about-cooking.com

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