Summary

Ingredients

• 4 tablespoon rice vinegar
• 3 tablespoon vinegar, (brandy vinegar)
• 4 tablespoon palm sugar
• 50 g tomato paste, (3-fold concentrated)
• 3 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon, leveled salt
• 1 teaspoon ginger, freshly grated
• 1 clove garlic
• 1 m. Pineapple, fresh
• 250 ml pineapple juice, fresh (not-from-concentrate juice)
• 1 large bell pepper (s), red or yellow
• 1 tablespoon, leveled cornstarch, (if necessary)

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Instructions

1. Mix rice vinegar with brandy vinegar, tomato paste, palm sugar, soy sauce, salt and sesame oil. Peel and press garlic, peel and finely grate ginger, add both to the sauce. Peel the pineapple, remove the stalk, slice it and then cut it into pieces. Wash and clean the peppers and cut into pieces. Bring the cold sauce to the boil, add the pineapple juice, remove the garlic clove again, add the pineapple pieces and pepper pieces and simmer for about 5 minutes while stirring. If the sauce is not thick enough, stir one tablespoon of cornstarch with a little cold water and stir into the sauce.
2. If you want to eat the sweet and sour sauce pure with rice, you can also add 150g of fresh bean sprouts.