A Chinese twist on tikka masala? Well, I like Chinese food with lots of soy sauce. I like sweet and sour sauce, too. Last Saturday did another experiment with hot dogs. This time, instead of the tomato sauce called for in the original tikka masala recipe, I used sweet and sour sauce. I got the idea on a recent visit to the salvage store, when I found a jar of the stuff.

For the onion, I used the yellow-skin type. I would have preferred red onion. However, in the [regular] supermarket that morning, red onions cost a staggering $2.19 per pound! I guess they’re not in season. I had a yellow onion at home, so I didn’t buy any onions.

No curry powder in this concoction. Not this time, anyhow. If I make these sweet-and-sour hot dogs again, I’ll try it. After all, some dishes that you find in Chinese restaurants are quite piquant.

After I ate some “Chinese Hot Dogs” for lunch, I froze the rest. I like to do that — cook up something over the weekend and freeze part for later. It means not having to do so much kitchen work during the week, and putting a Chinese twist on an old favorite made a nice change.