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.
I used to make pork meatballs with Kan Tong sweet and sour sauce. They weren’t bad from memory.
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!
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.