- 2 cups pork or chicken broth
- 1/4 cup onions, chopped
- 3 tbsp. sugar
- 2 tbsp. soy sauce
- 1 tbsp. worcestershire sauce
- 1 1/4 tsp. salt
- 1 tsp. garlic, minced
- 1/4 tsp. ground pepper
- 1 pc. star anise
- Mix all of the above in a saucepan; let boil and simmer for 5 minutes; strain.
- Dissolve 2-3 tbsp. cornstarch with a small amount of water and add to the broth mixture.
- Cook till thickened.
- 1 tbsp Vinegar
- 3 tbsp Soy sauce
- 6 tbsp Sugar
- 2 tbsp Cornstarch
- 1 cup Water
- 1 tsp Hot sauce (optional, add this if you want the sauce to be hot )
- Mix ingredients in a saucepan.
- Cook over low heat while stirring continuously until thick.
- Transfer to a bowl and serve with deep fried fishball or squidballs.
SQUIDBALL AND KIKIAM SAUCE
- 1 cup cornstarch
- 2 cups water
- 1/2 clove garlic (minced)
- 1 whole onion (minced)
- 6 tbsp soy sauce
- 3 tbsp vinegar
- 1/2 cup brown sugar
- cooking oil
- Mix cornstarch with water in a bowl until it thickens
- Saute garlic and onion in a pan with cooking oil until garlic turns golden brown
- Pour the cornstarch and water mixture into the sauted garlic and onion
- Add soy sauce and vinegar.
- Do not stir until soy sauce and vinegar is cooked on a medium heat
- Add brown sugar (quantity may depend on desired sweetness)
- Stir occasionally
You can also add sliced chili peppers if you prefer spicy.
You can also use this sauce in Lumpiang Sariwa.
SWEET AND SOUR SAUCE
- 2 tbsp. cornstarch
- 1/2 c. sugar
- 1/4 c. white vinegar
- 1/4 c. pineapple juice
- 2 tsp. soy sauce
- 1/4 c. water
- Combine ingredients in a small saucepan and bring to a boil.
- Simmer gently 5 minutes, remove from heat.
- Serve immediately or store in refrigerator and serve cold.
HOT SWEET AND SOUR SAUCE
- 2 1/2 tsp. cornstarch
- 1 c. cold water
- 4 tbsp. sugar
- 5 tbsp. brown sugar
- 4 tbsp. ketchup
- 1/3 c. green onions, cut in 1 inch lengths
- 1/4 tsp. red hot pepper flakes or Tabasco sauce, optional
- 1/3 c. fresh ginger, finely shredded
- 1/2 tbsp. dry sherry wine
- 2 tbsp. sesame oil
- Combine cornstarch and 1/4 cup water. Stir in remaining water.
- Stir in white sugar, brown sugar and ketchup. Set aside.
- Heat 1 teaspoon sesame oil in a small saucepan. Add onion, pepper and ginger. Mix thoroughly and then add wine. Cook for 1 minute or until flavor from ginger becomes aromatic.
- Add onion, pepper, ginger, wine and sesame oil. Cook until it boils, reduce heat and stir constantly. Slowly add the cornstarch mixture and cook for about 1 more minute. Add 1 teaspoon sesame oil to finish off.
- Serve warm or cold with spring rolls. Can also be used for sweet and sour pork or shrimp dishes.
sources: lutongbahay.com, arcane-denial, cooks.com, photos from flickr.com, gfutah.org