Sastojci (za oko 150 ml sosa): 3 kašike kečapa (oko 50 g), 2 kašike sirćeta (po mogućstvu beli ili jabukovo sirće, oko 30 ml), 2 kašike šećera ili zaslađivača po izboru (oko 25 g), 1 kašika zamene za soja sos (oko 15 ml), 50 ml vode, 1 kašičica gustina (kukuruznog skroba) + 2 kašike hladne vode (za zapršku), prstohvat soli, po želji malo svežeg đumbira (1–2 g) ili prstohvat belog luka u prahu (za aromu).
Priprema
1. U manjem tiganju ili šerpici pomešati kečap, sirće, šećer i zamenu za soja sos.
2. Dodati vodu i so i dobro promešati.
3. Sos staviti na srednju temperaturu (4) i zagrevati dok počne da vri.
4. Gustin razmutiti sa hladnom vodom da ne ostane grudvica.
5. Kada sos proključa, polako sipati gustin uz stalno mešanje.
6. Kuvati još 1–2 minuta dok se sos ne zgusne i postane sjajan.
7. Po želji dodati đumbir ili beli luk u prahu.
8. Sos skinuti sa sporeta i ohladiti nekoliko minuta pre serviranja.
Saveti:
- Sos je sladak, blago kiseo i gust, idealan za pohovane prolećne rolnice.
- Može se čuvati u frižideru do 4 do 5 dana u zatvorenoj posudi.
- Ako želiš gušći sos za preliv, možeš dodati još ½ kašičice gustina.
- Za dijabetičare, šećer možeš zameniti eritritolom ili steviom.
- Sos je najbolji svež, dok je još tečan i sjajan.
- Ako se zgusne nakon hlađenja, može se lagano razrediti sa kašikom vode i promešati pre upotrebe.
Upotreba:
1. Za pohovane prolećne rolnice:
- Sos se služi sa strane, za umakanje.
- Rolnice se vade iz tiganja ili rerne i direktno umaču u sos pre jela.
- Može se prelivati i preko rolnica pred posluženje, ali tada hrskavost spoljašnjeg sloja može malo opasti.
2. Za pohovano meso (piletina, svinjetina, škampi):
- Sos se preliva preko već pečenih ili pohovanih komada mesa.
- Takođe se može servirati sa strane za umakanje.
3. Za pržene ili dinstane povrtne mešavine:
- Dodati 1–2 kašike sosa u tiganj sa povrćem neposredno pred kraj prženja da se povrće obloži, dajući mu slatko-kiselu aromu.
- Paziti da se ne kuva predugo, jer sos može pregusti i promeniti teksturu povrća.
4. Za prženi pirinač ili rezance:
- Može se dodati mala količina (1–2 kašike) da se obogati ukus.
- Ne preterivati, da jelo ne postane previše slatko i kiselo.
5. Za sos za umakanje:
- Poslužiti u maloj činiji za umakanje pohovanih jela, kao što su prolećne rolnice, piletina, mini knedle.
- Može se koristiti i kao preliv za sendviče sa azijskim stilom ili kao dodatak uz mesne rolnice.
Nutritivne vrednosti po 1 kašiki (15 ml)
Energetska vrednost: ~12 kcal
Proteini: 0,1 g
Ugljeni hidrati: 2,7 g
od toga šećeri: 2,4 g
Masti: 0,03 g
zasićene masti: 0 g
Holesterol: 0 mg
Vlakna: 0,05 g
Natrijum (so): ~52 mg
Napomene:
- Ako se koristi zaslađivač umesto šećera, kalorije i ugljeni hidrati po kašiki drastično opadaju.
- Natrijum zavisi od soja sosa – može biti manji ako se koristi niskosolni soja sos.
- Ovo je praktično za izračunavanje kada se sos dodaje uz prolećne rolnice, meso ili povrće.
Ingredients (for about 150 ml of sauce): 3 tablespoons of ketchup (about 50 g), 2 tablespoons of vinegar (preferably white or apple cider vinegar, about 30 ml), 2 tablespoons of sugar or sweetener of your choice (about 25 g), 1 tablespoon of soy sauce substitute (about 15 ml), 50 ml of water, 1 tablespoon of corn starch + 2 tablespoons of cold water (for roux), a pinch of salt, if desired, a little fresh ginger (1–2 g) or a pinch of garlic powder (for aroma).
Preparation
1. Mix ketchup, vinegar, sugar and soy sauce substitute in a small pan or pot.
2. Add water and salt and mix well.
3. Put the sauce on medium temperature (4) and heat until it starts to boil.
4. Stir the corn starch with cold water so that no lumps remain.
5. When the sauce boils, slowly pour the mixture while stirring constantly.
6. Cook for another 1–2 minutes until the sauce thickens and becomes glossy.
7. If desired, add ginger or garlic powder.
8. Remove the sauce from the stove and cool for a few minutes before serving.
Tips:
- The sauce is sweet, slightly sour and thick, ideal for fried spring rolls.
- It can be stored in the fridge for up to 4 to 5 days in a closed container.
- If you want a thicker sauce for the topping, you can add another ½ teaspoon of corn starch.
- For diabetics, you can replace sugar with erythritol or stevia.
- The sauce is best freshly used, while it is still liquid and shiny.
- If it thickens after cooling, it can be slightly diluted with a spoonful of water and stirred before use.
Using:
1. For fried spring rolls:
- The sauce is served on the side, for dipping.
- The rolls are taken out of the pan or oven and dipped directly into the sauce before eating.
- It can also be poured over the rolls before serving, but then the crispness of the outer layer may decrease a little.
2. For fried meat (chicken, pork, shrimp):
- The sauce is poured over already baked or fried pieces of meat.
- It can also be served on the side for dipping.
3. For fried or stewed vegetable mixtures:
- Add 1-2 tablespoons of sauce to the pan with vegetables just before the end of frying to coat the vegetables, giving them a sweet and sour aroma.
- Be careful not to cook for too long, because the sauce can thicken and change the texture of the vegetables.
4. For fried rice or noodles:
- A small amount (1–2 tablespoons) can be added to enrich the taste.
- Do not overdo it, so that the dish does not become too sweet and sour.
5. For the dipping sauce:
- Serve in a small bowl for dipping fried dishes, such as spring rolls, chicken, mini dumplings.
- It can also be used as a topping for sandwiches with an Asian style or as an addition to meat rolls.
Nutritional values per 1 tablespoon (15 ml)
Energy value: ~12 kcal
Proteins: 0.1 g
Carbohydrates: 2.7 g
of which sugars: 2.4 g
Fats: 0.03 g
saturated fat: 0 g
Cholesterol: 0 mg
Fiber: 0.05 g
Sodium (salt): ~52 mg
Notes:
- If a sweetener is used instead of sugar, the calories and carbohydrates per tablespoon decrease drastically.
- Sodium depends on the soy sauce - it can be lower if low-salt soy sauce is used.
- This is practical for calculating when adding sauce to spring rolls, meat or vegetables.
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