Chinese sauce

Ingredients for 4 servings:

• 1 medium-sized onion(s), finely chopped
• 1 tsp, heaped tomato paste
• 1 tsp brown sugar
• 1 tsp sesame oil, optional
• 2 tbsp oil
• 1 tbsp vinegar
• 2 cups water
• 2 tsp, heaped cornstarch
• 1 tsp sautéed coriander
• 1 tsp, sautéed ginger
• 1 pinch(s) of pepper
• 1 pinch(s) of cayenne pepper
• 1 tbsp soy sauce, dark
• possibly Tabasco or chili powder
• possibly curry powder
• possibly curry paste hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

versatile, more salty than sweet and sour

Add one tablespoon of vinegar to one cup of water, dissolve the cornstarch in a second cup of cold water, and set aside. Brown the finely chopped onion in oil. Add the tomato paste and sugar, stirring constantly until everything is brown but not burnt. Immediately deglaze with the vinegar and water. It should now become a dark brown marinade. Now add the second cup of water with the dissolved cornstarch, stirring constantly, adding a little more water if necessary. Season to taste. The sesame oil can be added along with the vinegar and water, if desired. Of course, you can also make everything a bit hotter (Tabasco, chili). By adding curry powder and hot curry paste, you get a good curry sauce. It can also be used as a dip.