Ching Chong China Man!

Ross's Fab Foods

Juicy Chinese Sweet & Sour Sauce Sweet and Sour Sauce is a sauce made by combing a sweet component and a sour component with cornstarch as the thickening agent. Some of the common sweet components are brown sugar, granulated white sugar, and honey. Rice vinegar, white vinegar, apple-cider vinegar, and pineapple juice are some of the common ingredients used as sour component.This sweet and sour recipe will give you a good sauce with the right balance of flavors. The thing that I like most about this Sweet and Sour Sauce Recipe is its ease in preparation not to mention the fact that it does not take much time to make one. It also saves me money; instead of buying commercialized Sweet and Sour Sauce from the store, I make one for myself and my family with less than half of the cost. This Sweet and Sour Sauce Recipe is best used for fried and breaded meat like pork, chicken, and fish.
Yields about 1/2 cup
Cook Time: 5 minutes

Total Time: 5 minutes


1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water


Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

Yummy Butterfly Prawns In Batter "These prawns will knock your socks off! The batter doesn't overcoat the shrimp, which helps it maintain a wonderful flavor! Enjoy!"
12 Large prawns
1 tbsp Chinese wine or dry sherry
1 Clove garlic, crushed
2 tbsp Light soy sauce
1 Egg, beaten
Breadcrumbs for coating
Peanut oil for deep frying
1/2 tsp Finely grated fresh ginger
1/2 Cup corn flour
Salt to taste

Shell the prawns and remove the tails.
From the interior curve, cut the meat leaving the thin layer on the back.
Mix soy sauce, garlic, wine, salt & ginger.
Dip prawns into corn flour.
Now dip the prawns into the beaten egg.
Use breadcrumbs for coating.
Fry the prawns properly until they become crispy.

Chicken Curry 'MY STYLE' "This is my Fabulous favourite Curry it is delicious Enjoy!"
1 tablespoon yellow curry paste
1/2 cup chicken broth, divided
1 teaspoon white sugar
1 1/2 teaspoons curry powder
1/2 teaspoon salt
4 1/2 teaspoons light soy sauce
1 (5.6 ounce) can coconut milk
1 tablespoon canola oil
3 skinless, boneless chicken breast halves, sliced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 onion, sliced
2 potatoes - peeled, halved, and sliced

In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste;
whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil.
Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil;
cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes.
Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture.
Bring the sauce to a boil, reduce heat, and cover the wok.
Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.