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Piquant Oriental Sauce

Cuisine: Indonesian
Type: Fruit
Serves: 1 people

Recipe Ingredients

2 tablespoons 30mlCorn oil
1   Onion - quartered, thin
1   Carrot - julienne
1/2   Green bell pepper - seeded, cut in thin strips
1   Ginger root - peeled, chopped
1/8 teaspoon 0.6mlFive spice powder
8 oz 227gPineapple slices
1 tablespoon 15mlSugar
1 tablespoon 15mlDark soy sauce
1 tablespoon 15mlDry sherry
1 tablespoon 15mlMalt vinegar
1 1/2 tablespoons 22mlCatsup
1 tablespoon 15mlCornstarch
2/3 cup 157mlChicken stock

Recipe Instructions

Heat oil in a saucepan. Add onion, carrot, bell pepper and ginger and stir-fry 3 minutes. Add Five Spice Powder and remove from heat. Drain pineapple slices, reserving juice. Add enough water to make 2/3 cup liquid. Cup 2 pineapple slices in thin pieces; reserve remaining pineapple slices for another use.

In a bowl, mix together sugar, soy sauce, sherry, vinegar, catsup and pineapple juice. Add pineapple juice mixture and pineapple pieces to vegetables. Blend cornstarch smoothly with a little stock, then add remaining stock. Add stock to vegetable mixture and bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes, stirring constantly. Garnish with pineapple leaves, if desired.

Makes 2-1/2 cups.

NOTE: Serve hot with fried chicken, pork steaks or shellfish.

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