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Make Chinese-style Orange sauce? |
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#1 |
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Forum Member
Join Date: Feb 2010
Posts: 1,180
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Make Chinese-style Orange sauce?
Anyone got a good recipe from this? One that actually tastes like how it comes in chinese restaurants? I have..
Oranges Sugar Chinkiang vinegar (probably spelt wrong..) Cornstarch and other such bits in the cupboard, so I think I should have the stuff to whip it up. |
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#2 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Not sure if it is similar but i've just been watching the lovely Ching-He Huang and she was making a modern healty sweet & sour. She didn't use vinegar, ketchup or sugar. She just used lime for the sour and orange juice for the sweet and soy for the salty.
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#3 |
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Join Date: Feb 2010
Posts: 1,180
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It turns out chinese food is really easy to make! I just used...
water juice & grated zest of one large orange rice vinegar bit of soy sauce bit of fresh ginger and garlic and red pepper dash of brown sugar dash of chilli powder and it came out perfectly! Only problem is now thickening it up without it leaving that horrible cornstarch taste on it ![]() Edit: I've never heard of lime used in chinese cooking, I may have to try it now, thanks! |
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#4 |
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Join Date: Aug 2008
Location: Up North
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How long did you cook it out for?
If you slake it in water (or liquid) then add it and cook it out then you shouldn't taste it at all. |
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#5 |
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Join Date: Feb 2010
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Quote:
How long did you cook it out for?
If you slake it in water (or liquid) then add it and cook it out then you shouldn't taste it at all. |
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#6 |
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Join Date: Aug 2008
Location: Up North
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You need to cook all flours out so that you don't get that raw flour taste.
The time depends on how much you use and how thick you want your sauce. It should only be a minute or two and if your sauce gets too thick you can always add a little more liquid to thin it out again. |
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