Sweet + Sour Sauce

In 1975 (years before my time), my mother worked at a well-known Chinese restaurant in the Philippines. At this particular restaurant, one of the favored dishes was the egg rolls, but even more-so, the sweet + sour sauce. Many yearned for the recipe of this coveted condiment that only the restaurant’s chefs were privy to. Customers and admirers of the sauce assumed it was a complex recipe with a number of ingredients and took hours to create.

Over time, she befriended one of the chefs, who showed her all she needed to know to make this “secret sauce”. Decades later, this sweet + sour sauce recipe remains with our family and has been passed down two generations.

Effortful Time: 5 mins Total Time: 15 mins Servings: 32 ounces

You Need

  • 2 cups of water
  • 2 inch piece of ginger, peeled and smashed
  • ¾ cup ketchup
  • 2 cup sugar
  • 1¾ cup vinegar
  • 2 tbsp cornstarch
  • 1 tbsp flour

Do It

  1. Add ginger to the pan of water and bring to a boil. Boil for 3 minutes.
  2. Reduce flame to medium and add ketchup. Stir well and cook for an additional 2 minutes.
  3. Add sugar and stir until sugar dissolves.
  4. Add vinegar and bring sauce to a boil. Cook for an additional 3-minutes.
  5. Mix cornstarch and flour with 3 tbsps of water. Pour into sweet + sour sauce mixture, a little at a time while mixing with your other hand. Continue adding cornstarch + flour mixture until you reach your desired consistency.
  6. Voila–now you have sweet + sour sauce to accompany your lumpia!

Place sauce in a sterilized bottle and keep in the refrigerator. Sauce will keep for 1-2 weeks.