Recipe: Pineapple Sweet and Sour Sauce

the appetizer:

Memories of Philippine Kitchens includes classic Filipino recipes like Barbecued Pork Skewers (Satay), Chicken Adobo, Pineapple Sweet and Sour Sauce, Lumpia Shanghai, and Peanut Sauce.

Cookbook

Pineapple Sweet and Sour Sauce

Makes about 2 cups

1/2 medium pineapple, peeled, cored, and minced
1/2 medium onion, minced (about 1/3 cup)
1 medium carrot, grated (about 1/2 cup)
1 tablespoon minced ginger
1/2 cup rice vinegar
1/2 cup pineapple juice
1 red birdseye chile, minced
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons cornstarch dissolved in 4 tablespoons water

Combine all the ingredients except the cornstarch mixture in a medium saucepan. Bring to a simmer over medium heat and simmer until the pineapple has softened, about 5 minutes. Slowly stir in the cornstarch mixture. Simmer, stirring, until the sauce coats the back of a metal spoon, about 5 minutes. Cool to room temperature before serving. The sauce can be made a day ahead, refrigerated, and brought to room temperature before serving.

from:
Memories of Philippine Kitchens
by Amy Besa and Romy Dorotan
Photographs by Neal Oshima
Stewart, Tabori & Chang
More than 200 full-color photographs, 208 pages
Hardcover; $35.00
ISBN: 1-5847-9451-8
Recipe reprinted with permission

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