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Daily discussion thread: 🦘 Wednesday, May 22, 2024 (aussie.zone)

submitted 1 year ago by Seagoon_@aussie.zone to c/melbourne@aussie.zone

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[–] CEOofmyhouse56@aussie.zone 7 points 1 year ago (4 children)

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.......

[–] MeanElevator@aussie.zone 4 points 1 year ago (1 children)

We usually opt for a jar of something from the Asian grocer. I find them much less sweet.

[–] CEOofmyhouse56@aussie.zone 2 points 1 year ago

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.

[–] imoldgreeeg@aussie.zone 3 points 1 year ago

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!

[–] Baku@aussie.zone 3 points 1 year ago (1 children)

Kan tong and leekeekim are top tier. Chicken tonight is mid

[–] CEOofmyhouse56@aussie.zone 3 points 1 year ago (1 children)

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.

[–] Catfish@aussie.zone 4 points 1 year ago (1 children)

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.

[–] CEOofmyhouse56@aussie.zone 3 points 1 year ago (1 children)

I'm just curious. I don't think I'm gonna love it though.

[–] Catfish@aussie.zone 3 points 1 year ago

Experiments can be entertaining. May you survive this one.

[–] Eagle@aussie.zone 3 points 1 year ago

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