Saucy Fellas to Behold

It's the time of the month when my mother requests a new batch of my Sweet and Sour sauce and Teriyaki sauce.

Having these fellas stock in your refrigerator makes cooking a lot easier and fast!

Toss the Sweet and Sour sauce in a quick Stir-Fry Sweet and Sour pork, Runnyrunny999 style or coat it over some oven-roasted ribs and you get a pretty Chef John type of pork ribs.

Use the sweet and sour sauce to make this 

again and again and again like I did!

Use the sweet & sour sauce here instead of barbecue sauce

and you get a tasty pork rib. I've tried it at least 5 times.

Instead of Spicy Orange Panda, 

how about sweet and sour wings? 

(& yes, tried & tested to work too!)

Finally, I've tried this sauce on my pulled pork too. It works! The response has been great with dishes made with this sauce. Guests, family and friends alike gave positive feedback. 

Here's the time to unveil the saucy one:

To fill a 750ml bottle, use:

Sweet & Sour Sauce

1 cup Apple Cider vinegar
1 cup brown sugar (Gula Melaka or Palm sugar is nice too)
1/2 cup Ketchup
1 cup Garlic Chili sauce (or normal chili sauce- but I prefer it hotter, so garlic pleassse..!)
1/2 cup Worcestershire sauce
2 medium onion bulbs & 4 cloves of  garlic,
 minced into a paste (RRrrrrrrhh!! Power tools babyy!!)
2 tablespoon Djion mustard
2 teaspoon Paprika
Dash of ground Black Pepper

Simmer for an hour after the ingredients reached boiling point.

The original recipe calls for only 4 tablespoon of chopped onions & 2 cloves garlic. But I like it hotter, so I upped it. Original recipe has 1 tablespoon lemon juice but I normally don't have lemons so I usually skip it. As I don't have Cayenne pepper here, I used Paprika & sometimes, my own ground chilli powder. As the original recipe was created by an American (I think), it has ketchup double the amount of chili sauce and I reversed that. I like it this way. 

So yup, this recipe is as flexible as its uses. Do feel free to improvise it to your personal taste.

As for the second saucy fella, the Teriyaki Sauce.

I simply used 

2 cup Mirin
2 cup Soy sauce
8 tablespoon of Brown sugar / Gula Melaka
(I like my soy sauce the less salty type with a hint of sweetness. Malaysian soy sauce is great. Singapore & Japanese types are quite salty, I find. Either that, use less soy sauce and more mirin to balance the saltiness to your preferred level)

Storage: Fill them in clean glass bottles & refrigerate for freshness. I store them up for weeks and they don't spoil.. Sugar & sodium are great preservatives you know?

For the Teriyaki sauce, I would drizzle it over Salmon & pop it into the oven to bake.
Second favourite method to use it, coat it over grilled chicken thigh meat for a Teriyaki Burger/ chicken patty with rice or it to season pork/chicken minced meat to be shaped into meat balls!

With these, have fun with your saucy fellas! Please try them and let me know if they work the same magic for you.