I always buy those fancy sweet and sour sauce bottles that Heinz makes. But i thought to myself, why not do it from scratch on my own? At least you get to know every single ingredient.

Experiment that worked !

https://www.seriouseats.com/recipes/2012/01/sweet-and-sour-sauce.html

Ever since I was a child, I liked to putter around in the kitchen. Sometimes I watched my late mom cooking. Most of the time she asked me to do this and that. I can still hear her voice telling me to peel or chop something. Growing up, I was blessed with a warm family and a home full of delicious dishes. My mother was always cooking something. Spicy rendang, stir-fry, seafood dishes, oh, how I'the love to return to that state of bliss when my parents were still alive and we could have a normal dinner together, chatting about mundane stuff.I am grateful for those memories. Now I am passing them to my kids. They are no stranger in the kitchen and in a way I am happy because my mother would love this.I learned (and am still learning) cooking by trial and error. The internet has opened my eyes to plenty of food around the world, but sometimes I yearn for the familiar, like this sweet and sour sauce. Being an Asian, we naturally collect tomato and chili sauce sachets from take-outs so we always have some around the house.#givingthanks

So crispy, sweet and tangy that you'll enjoy every time you make it

flavorful sweet and sour sauce,the must have in your refrigerator :)

I wanted to eat inexpensive but filling atsuage with vegetables in a sweet and sour sauce, but I wanted it to be a hearty dish...When toasting the atsuage in the toaster oven, use a tray or aluminum foil to catch the moisture. Recipe by Manatake

I don't like sweet and sour pork made with deep fried pork, so at some point I started using easy to make meatballs instead. I've also settled on this light soy sauce flavored sauce rather than the usual ketchup flavored one.*Adjust the amount of meatballs you add to taste.*By mixing the katakuriko with the flavoring ingredients beforehand, you can prevent lumps from forming in the sauce. Recipe by Akane

Note: If you don't want to make the orange juice and cornstarch mixture, you can buy a jar of kaporo sauce (I'll leave a photo).

I had a craving for Taiwanese food, so I recreated a flavor I had at a Taiwanese restaurant. This is a standard dish in our home.Cook the chicken slowly over medium heat since it takes time to cook through. In Step 7, thicken the sauce to desired consistency. Be careful not to create lumps. Recipe by Mizorecchifan