Sweet and sour sauce

Ingredients for 4 servings:

• 4 tbsp rice vinegar
• 3 tbsp vinegar (brandy vinegar)
• 4 tbsp palm sugar
• 50 g tomato paste (3-fold concentrated)
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp, leveled salt
• 1 tsp ginger, freshly grated
• 1 clove(s) garlic
• 1 m.-large pineapple, fresh
• 250 ml pineapple juice, fresh (straight juice)
• 1 large bell pepper(s), red or yellow
• 1 tbsp cornstarch (if needed)

Instructions

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

classic sweet and sour sauce of Asian cuisine

Mix rice vinegar with brandy vinegar, tomato paste, palm sugar, soy sauce, salt, and sesame oil. Peel and press the garlic, peel and finely grate the ginger, and add both to the sauce. Peel the pineapple, remove the stem, and cut into slices and then into pieces. Wash, trim, and chop the bell pepper. Bring the cold sauce to a boil, add the pineapple juice, remove the garlic clove, add the pineapple pieces and bell pepper pieces, and simmer for about 5 minutes while stirring. If the sauce isn’t thickened enough, mix a tablespoon of cornstarch with a little cold water until smooth and stir into the sauce. If you want to enjoy the sweet and sour sauce on its own with rice, you can also add 150g of fresh bean sprouts.