Chinese Takeaway sweet & sour sauce - what's in it?

[heyho]

Yes, I know there is nothing authentic about the food from most Chinese takeaways, but I am determined to find out how to replicate this stuff!

You know the stuff I mean, usually comes with battered chicken or pork balls, and has the appearance of automatic transmission fluid when hot, and sets like jelly when cold.

I've tried many different recipes online and from various books I have, and although very tasty, nothing quite matches the takeaway version. Even searching online doesn't really reveal anything - maybe it's a closely guarded secret?

What I really need is someone on the inside.

Over to you PH'ers - don't let me down!

[jmorgan]

Lots of ingredients beginning with E I would imagine.

[Mighty Flex]

try making it with a table spoon of MSG next time

[jmorgan]

Sure I remember my gran boiling pork trotters to get thickeners for cooking. Never forget that smell.

[The real Apache]

battery acid and orange juice I think

[heyho]

Mighty Flex said:

try making it with a table spoon of MSG next time

I did suspect that this was an ingredient, but I'm sure that one of our local takeaways claims to be MSG free - you never know, they might be telling the truth.

I think that most Chinese takeaways don't use a huge amount of additives - MSG yes, but mainly salt and sugar in heart-stopping quantities.

[whitechief]

I make my own using equal parts of sugar, vinegar and water with a splodge of tomato puree. Bring to a simmer then thicken with cornflour mixed with a small amount of water. My Chinese mate showed me how.

[otolith]

^^^ this. Sugar, vinegar, tomato purée. I also add soy sauce and five spice powder.

[The real Apache]

the stuff I've had has had OJ not tomato puree in it

[mattdaniels]

Irn Bru and gelatine.

[williamssam]

After a number of attempts I now use white wine vinegar, sugar, pineapple juice, tomato ketchup and soy sauce.

[otolith]

I got the recipe with tomato from a geordie hippy I shared a student house with, who stole it from a Chinese takeaway he'd worked in. I should think it varies.

[The Hypno-Toad]

Cream of Sum Yung Gui?

[heyho]

The Hypno-Toad said:

Cream of Sum Yung Gui?

You can't get that in a Chinese supermarket.

I have previously tried every combination of water/sugar/vinegar/tom puree/pineapple juice/soy sauce etc, but have never quite been able to get a match.

Never tried the 5-spice though, so will give that a go - cheers.

[grumbledoak]

The real Apache said:

battery acid and orange juice I think

I think you are only missing the sugar.

Worse is the deep fried lumps of gristle it normally coats.

[Matt_N]

Reduced Lucozade?!

[Glassman]

williamssam said:

After a number of attempts I now use white wine vinegar, sugar, pineapple juice, tomato ketchup and soy sauce.

[Glassman]

...and what does the curry sauce have in it that makes it turn to jelly within minutes of it cooling down?

[popeyewhite]

Glassman said:

...and what does the curry sauce have in it that makes it turn to jelly within minutes of it cooling down?

My partner eats the leftovers of her Chinese from the previous night at breakfast the next morning. Cold. I've seen her do it! Had to have a little talk to myself after that about tolerating other people's habits.

[Ridealong]

Heat 3 parts tomato sauce, 1 part malt vinegar, 1 part sugar - optional extras pineapple chunks and juice, green pepper and onion pieces.