sweet and sour

You've tasted sweet and sour chicken at the takeaway, but you can make it far better at home and it's much healthier! The Hairy Bikers show you how.

Each serving provides 310 kcal, 20g protein, 40g carbohydrates (of which 32g sugars), 7g fat (of which 1g saturates), 4g fibre and 0.9g salt.

Sweet and sour chicken

pineapple

boneless, skinless chicken breasts

sunflower oil

onion,

red pepper, deseeded and chopped

green pepper, deseeded and chopped

tbsp cornflour

spring onions, trimmed and thinly diagonally sliced

300 milliliters/10fl oz fresh pineapple juice

garlic cloves, crushed

grams/1 ounces piece fresh root

tbsp dark soy sauce

tbsp white wine vinegar

tbsp soft light brown sugar

tbsp tomato ketchup

dried chilli flakes

black pepper

Chicken scarpariello, the Italian-American dish of chicken braised with sausage and peppers in a sweet-and-sour sauce, is one of those perfect Tuesday-night meals. It's punchy, it's not for the timid, but it's ultimately very easy to make, requiring just a single sauté pan or Dutch oven, about 25 minutes on the stovetop, and a half hour in the oven.

Chicken Scarpariello (Braised Chicken With Sausage and Peppers) Recipe

(1.15kg) bone-in, skin-on chicken thighs (6 to 8 thighs)

salt and black pepper

(15 milliliters) vegetable oil

medium onion, thinly sliced (about 6 ounces; 170 grams)

red bell pepper, thinly sliced (about 6 ounces; 170 grams)

sage leaves

garlic,

(240 milliliters) dry white wine

(240 milliliters) homemade chicken stock

(28 grams) sugar

Adjust oven rack to center position and preheat oven to 350°F (175°C). Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook, without moving, until well browned and crisp, about 8 minutes total, lowering heat if pan starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.

Return skillet to heat without draining it and add sausage. Cook until well browned on first side, about 1 1/2 minutes, reducing heat if it starts smoking. Flip sausage and cook on second side until browned, about 1 1/2 minutes longer. Remove pan from heat, transfer sausage to a cutting board, and cut each link into 3 to 4 slices.

Return pan to heat, add onion and bell pepper, and cook, stirring and scraping up browned bits with a wooden spoon, until softened and starting to brown, about 4 minutes. Add sage and garlic, stir to combine, and cook until fragrant, about 1 minute.

Add pickled cherry peppers and their liquid, stirring and scraping up browned bits from bottom of pan with a wooden spoon. Add wine and cook until liquid is reduced by half, about 2 minutes. Add chicken stock and sugar and stir to combine. Return sausage to pan, toss to combine, then return chicken pieces to pan skin side up, nestling them down among sauce, vegetables, and sausage.

Transfer to oven and cook until chicken is crisp and tender, about 30 minutes. Serve immediately, spooning sauce, vegetables, and sausage around chicken pieces.

Here's what you need: pork, salt, corn flour, egg, corn flour, oil, oil, garlic, green bell pepper, red bell pepper, pineapple, white caster sugar, rice vinegar, ketchup

Sweet And Sour Pork Recipe by Tasty

salt

corn flour

garlic, crushed

green bell pepper, chopped

red bell pepper, chopped

white caster sugar

rice vinegar

ketchup

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Tasty

In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.

Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.

In a medium-sized saucepan, heat the oil to 350˚F (180°C).

Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.

For the sauce, place a frying pan over a medium heat and add the oil.

Sauté the garlic until fragrant, then fry the peppers until soften.

Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.

Add the pork to the frying pan and coat everything evenly with the sauce.

Nutrition  Calories: 2299 Fat: 220 grams  Carbs: 55 grams Fiber: 3 grams  Sugars: 44 grams  Protein: 35 grams

https://vid.tasty.co/output/54479/mp4_640x640/1506963655

You say goodbye, we say hello, and also, Adios Motherf*cker! <p>OK, we don&#8217;t say it, we drink it. This badass AMF cocktail contains vodka, rum, gin, tequila, and <a target="_blank" href="https://en.wikipedia.org/wiki/Cura%C3%A7ao_(liqueur)">Blue Curaçao</a>, making this the kind of drink that&#8217;s pretty much guaranteed to make you loco in la cabeza in the best way possible.  If you haven&#8217;t heard of it before, the Adios Motherfucker, which also goes by Adios Mother Fucker, Blue Motherfucker, Blue Long Island Iced Tea, Blue Motorcycle, the AMF cocktail, the AMF drink, or just the AMF, is quite the legendary drink. It&#8217;s a very potent cocktail, it&#8217;s electric blue in appearance, and it&#8217;s often recommended as <a target="_blank" href="https://www.pinterest.com/tipsybartender/21st-birthday-cocktail-recipes/">the go-to 21st birthday cocktail recipe.</a>  <a target="_blank" href="https://bevvy.co/cocktail/adios-motherfucker/zms">Bevvy notes</a> that the Adios Motherfucker name was established in the late 20th century, when shocking cocktail names were popular.  Although the Adios Motherfucker is definitely a potent drink, it actually tastes pretty good thanks to its use of <a target="_blank" href="https://tipsybartender.com/recipe/diy-sweet-sour/">sweet and sour mix</a>, lemon lime soda, and blue curacao.  If you find that you like the Adios Motherfucker, you&#8217;ll also probably like these cocktails: <a target="_blank" href="https://tipsybartender.com/recipe/frozen-adios/">the Frozen Adios Motherfucker</a>, <a target="_blank" href="https://tipsybartender.com/recipe/adios-motherfcker-jello-shots/">the Adios Motherfucker Jello Shots</a>, <a target="_blank" href="https://tipsybartender.com/recipe/the-adios-motherfcker-shot/">the Adios Motherfucker Shot</a>, and <a target="_blank" href="https://tipsybartender.com/recipe/long-island-iced-tea/">the Long Island Iced Tea. </a></p>

Adios Motherfucker

(30 milliliters) Vodka

(30 milliliters) Rum

(30 milliliters) Gin

(30 milliliters) Tequila

(60 milliliters) Sweet & Sour Mix

Lemon

(30 milliliters) Blue Curaçao

Lemon Slice, Cherry

One my favorite drink too buy when I'm at a bar

I've loved these since the early 2000's, catching on with rest of the US finally people don't look at you funny when you ask for one.

//tipsybartender.b-cdn.net/adios-motherfcker/720.mp4

Sweet and Sour Fish

smaller fish

leek onion shreds

Chinese cooking wine or beer

scallions

thumb ginger

cornstarch

tomato ketchup

tbsp. vegetable cooking oil

tbsp. sugar

tsp. rice vinegar lemon juice

water

scallion

ginger

cornstarch + 1 tbsp. water

Clean the fish and then make 3-4 vertical cuts on the fish firstly. And then turn over the fish and make 2 smaller cuts on the chunk. We are doing this for better flavoring and more shells.

Spread salt and cooking wine on the fish both on the surface and inside. Then place scallion and ginger shreds inside the fish and marinate for 30 minutes.

Clean the fish and remove scallion and ginger sections.

Heat oil in a wok until 160 degree C.

Coat the fish with cornstarch. Remember to coat the smaller cuts we made in step 1 too. Set aside for 2-3 minutes.

(optional) Hold the fish tail and let the head down, and then drizzle the hot oil on the fish meat to help fix the shape. Place the fish in and fry until golden brown. Turn over twice. Keep slow fire all the time. This process may take 6-8 minutes depending on your fire.

During the process of deep-frying, prepare another smaller pot, add all the ingredients for sweet and sour sauce expect starch water and simmer for 2 minutes. Stir in starch water and cook until the sauce is well thickened.

Drizzle the sweet and sour sauce after the fish is transfer to serving plate.

Place some leek onion shreds for decorating.

Sweet and Sour Pork is a Chinese dish favorite and this recipe will rival even the best upscale Chinese restaurant. &nbsp;The pork strips are super crispy and are bathed in a succulent dark and tangy sauce. &nbsp;This is so much better than that synthetic-looking orange concoction you will find in most take-out places. &nbsp;This is the real deal.&nbsp;

Sweet and Sour Pork

pork

Peanut oil (for frying (you'll need some for sautéing, too))

eggs

corn starch

tsp salt

Shaoxing rice wine (or medium-dry sherry)

sugar

tbsp Black Chinese vinegar

tsp light soy sauce

tsp corn starch

scallions, green parts only (chopped, plus some sliced, for garnish)

peanut oil

garlic

ginger root (finely chopped)

chicken stock

tsp sesame oil

tbsp white sesame seeds (lightly toasted)

Place the tenderloin in the freezer for 15 to 20 minutes. &nbsp;Remove from freezer, and then slice 1/2-inch medallions. &nbsp;Next, cut the medallions into 1/2-inch strips. &nbsp;If a strip is longer than 1 inch in length, slice in half. Put strips into a medium-sized bowl.

Add the wine and salt to the pork strips, mix well, cover with plastic wrap, and place in the fridge for 30 minutes.

For the sauce, combine the salt, sugar, vinegar, soy sauce, and cornstarch in a small-medium bowl.&nbsp;

Pour enough oil into your wok (or large sturdy pot, such as a Dutch oven) until it's about 1-inch deep. &nbsp;Heat over medium heat until it reaches 300°F. &nbsp;A candy thermometer helps with this.&nbsp;

In a medium-sized bowl, add the eggs and gently beat together. &nbsp;Add the corn starch and mix until completely mixed and a thick batter has formed.

Add the pork strips to the batter and mix until completely coated.&nbsp;

Drop some of the battered strips into the oil, adding them individually to prevent sticking, and stir with forks, or metal tongs, to separate.&nbsp;

Fry the strips for about 3 minutes, until they are just cooked through. &nbsp;Remove and drain on a plate lined with paper towels. &nbsp;Repeat with the remaining strips until you have cooked all of them.

Increase the heat until it reaches 375°F. &nbsp;Add the pork strips in one or two batches and deep-fry them until they are crisp and golden. &nbsp;Remove, drain, and place on a serving dish.&nbsp;

To prepare the sauce, either carefully discard the oil from the wok and then and wipe it clean with a towel, or use a second wok. &nbsp;Heat 3 tablespoons of oil over medium heat.

Add the garlic and ginger and stir-fry for about 30 seconds, until they are fragrant. Add the stock and bring to a boil. &nbsp;Add the prepared sauce from the small bowl.

Stir briskly as the liquid thickens, then add the scallions and sesame oil, stirring a few times.

Either pour the sauce over the pork strips, or add the pork strips to the sauce in the wok to coat and then transfer to a serving dish. Top with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice or vegetables.&nbsp;

This is the perfect alternative to Chinese take out. 

Sweet and Sour Casserole

beef

chili powder

oregano

garlic powder

Pepper

rice

mushrooms (about 5 ounces)

green pepper, sliced

white vinegar

Preheat oven to 350˚F. Cook beef over medium heat in large skillet until browned. Add in chili powder, oregano, garlic powder, salt and pepper.

Add rice to a 9”x13” (3-quart) baking dish. Top with beef, mushrooms, and green pepper.

In a saucepan combine sauce ingredients and cook over medium heat until bubbling. Cook 2 minutes more, stirring constantly. Pour sauce over casserole.

This is a super easy side dish that goes with almost any dishes. The bright colour of Sweet and Sour Pickled Red Cabbage is so attractive that you can even use a small amount of it as a garnish for grilled fish. The acidity of the sweet and sour pickling liquid  is milder than other vinegar-based pickled vegetables.Don&#039;t forget to see the section &#039;MEAL IDEAS&#039; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Sweet and Sour Pickled Red Cabbage

red cabbage

tbsp rice wine vinegar

dashi stock ((note 1))

Put the shredded cabbage and salt in a bowl. Massage them to coat the cabbage pieces with salt well. Leave for 10-15 minutes to wilt the cabbage pieces.

Squeeze the water out of the cabbage and transfer it to a zip lock bag.

Mix the Pickling ingredients in a small bowl and mix well until the sugar is dissolved.

Add the pickling liquid to the bag, remove the air from the bag as much as possible and seal the bag (note 2).

Leave it for minimum 1 hour, preferably overnight in the fridge.

Serve a small amount of Sweet and Sour Pickled Red Cabbage as a side or a garnish for a main dish such as grilled fish.

If you are not using all the Pickled Red Cabbage immediately, transfer the cabbage with the pickling liquid to a jar, put the lid on and keep it in the fridge. It keeps for about 10 days.

Sweet and sour cauliflower on a bed of rice is what a perfect dinner sound to me. A simple vegan and gluten-free recipe with amazingly delicious Asian flavors.

Vegan Sweet and Sour Cauliflower

Cauliflower florets

tbs Olive oil

tbs Water

1½ tbs Corn starch

Vegetable broth

Dark Soy sauce / Tamari sauce

tbsp Brown sugar ((Maple syrup sugar

tsp Chili flakes

tbsp Tahini

Tbs Rice vinegar

Prepare the sweet and sour sauce by mixing vegetable broth, soya sauce or tamari sauce, rice vinegar, maple syrup, Tahini, chili flakes, and chopped garlic. 

Wash and cut cauliflower into 1 ½ to 2-inch size florets.  

In a pan add cauliflower oil and a splash of water. Stir and cover, let it cook on slow to medium heat for 4 to 5 minutes.  

Once cauliflower gets soften add half of the sauce and stir.  

Let it simmer for further 3 to 4 minutes or until the sauce is well absorbed. Make sure the heat is medium to low. Do not burn the sauce.  

Add cornflour into the remaining sauce and mix.

Now add the remaining sauce into cauliflower and cook until thickened. 

Serve hot on rice and garnish with spring onions and sesame seeds.  

ENJOY.  

https://embed.mediavine.com/videos/zjv2bqpqin0g0rps88s9

All-purpose Chinese sweet and sour sauce, for around 500g food or a small rice bowl of dipping sauce! How to use it, add your fried chicken, pork, fish, shrimp, tofu and whatever you want before or after adding water starch!

Chinese Sweet and Sour Sauce

onion

vegetable oil

tbsp. rice vinegar

tbsp. light soy sauce

Heat up vegetable oil in pan or wok; add garlic, green onions and ginger to stir-fry for around 2 minutes or until aroma with low fire.

Then pour the basic sauce to the wok, bring all the content to a boiling. And add water starch in. Keep on stirring in the process.

A bright, light and sweet citrus cake that infuses the air with the inviting scent of tangerines -the fruit that symbolises Chinese New Year. Spread smooth on top is a thick rich layer of melted vegan chocolate ganache for extra pleasure. For a gluten-free alternative, use almond or coconut flour instead. 

Tangerine Cake with Vegan Chocolate Ganache

(about 3 or 4) tangerines

cinnamon

star anise

cloves

eggs egg

225 g white sugar

almond flour almond/ coconut flour instead of regular flour)

tsp baking powder

300 g dairy free dark chocolate 1/2 tsp salt

some mix nuts and edible flowers (garnish)

Boil Tangerines.
In a pot of water, add in the tangerines along with spices and bring to boil for 2 hours until soft. 
Remove the spices and the water and let them cool.



Combine ingredients.
Cut the tangerines in half and remove the seeds and pit. In a blender, add in all the fruit, skin and all and blend to a smooth pulp.
 In the blender, add the almonds flour, egg yolks and baking powder and blend together with the oranges. 



Preheat oven.
Preheat the oven to gas mark 5/190oC/170°C. Butter and line a 7 or 8 inch tin with baking paper.



Combine batter with egg whites.
Beat the eggs whites with the sugar until it becomes stiff.
 Slowly fold the batter with the egg white mixture until all is combined. 



Bake the cake.
Pour the cake mixture into the prepared tin and bake for an hour and 10 minutes, when a skewer will come out clean. 
Remove from the oven and leave to cool, on a rack, but in the tin.



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