I’m thinking of making sweet and sour pork using a jar of Kan Tong. Once upon a time I tried chicken tonight (some sort of “creamy” concoction) and that put me off jar sauces for life but I’m willing to give Kan Tong a go.
Mama’s making Kan Tong, doesn’t take long for the word to spread around…
That’s a really good idea. I’ve got a really good Asian shop nearby but it smells like piss because I think they mop their floors with ammonia and it hurts my nostrils.
Wow I just had a old taste memory of sweet and sour fish made with battered flake from the shop + kan tong sweet and sour sauce. An old party staple at my family home growing up. I used to love it!
I’m thinking of making sweet and sour pork using a jar of Kan Tong. Once upon a time I tried chicken tonight (some sort of “creamy” concoction) and that put me off jar sauces for life but I’m willing to give Kan Tong a go.
Mama’s making Kan Tong, doesn’t take long for the word to spread around…
We usually opt for a jar of something from the Asian grocer. I find them much less sweet.
That’s a really good idea. I’ve got a really good Asian shop nearby but it smells like piss because I think they mop their floors with ammonia and it hurts my nostrils.
Wow I just had a old taste memory of sweet and sour fish made with battered flake from the shop + kan tong sweet and sour sauce. An old party staple at my family home growing up. I used to love it!
I used to make pork meatballs with Kan Tong sweet and sour sauce. They weren’t bad from memory.
Kan tong and leekeekim are top tier. Chicken tonight is mid
My only concern is that I’ll be eating a shitload of sugar which means I’ll have to add stuff to it so it’s edible.
I won’t touch that stuff, nor jar salsa. Not only are they silly sweet there is a weird ‘nothingness” that comes from being cooked in the jar.
I’m just curious. I don’t think I’m gonna love it though.
Experiments can be entertaining. May you survive this one.