Sweet Sour Sauce


¾ cup tomato paste.

4 tsp oyster sauce.

2 tsp Worcestershire Sauce.

4 tsp tamarind paste.

4 tsp pomegranate molasses[1].

4 tbsp cornflour.

¼ cup cooking oil.

3 cups freshly diced pineapple.

2 onions, coarsely chopped.

4 tsp dry ginger.

Salt to taste.



Mix together the tomato paste, oyster sauce, Worcestershire Sauce, tamarind paste and molasses. Top up with water to a capacity of one litre, stir well and set aside. Place a sauté pan over a hot flame and add the oil. When very hot, add the onion and fry until starting to brown. Add the pineapple and ginger and stir fry for another minute. Add the sauce mixture and bring to the boil. Slake the cornflour with a little water to form a slurry and add to the pan, stirring continually. Bring back to the boil, reduce heat and simmer for 10 minutes. Remove from the heat and decant into storage pottles.[2]


Yields. 5 x 1 ½ cup pottles[3].

[1] Or golden syrup.

[2] This preparation freezes well.

[3] 1×1 ½ cup pottle is sufficient sauce for two servings of e.g. sweet sour chicken.

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