Add a tablespoon of vinegar to a cup of water, dissolve the cornstarch in a second cup of cold water and set aside. Brown the finely chopped onion in oil.
Add tomato paste and sugar, stirring constantly until everything is brown but not burnt.
Immediately extinguish with vinegar water. It should now become a dark brown marinade.
Now add the second cup of water with the dissolved cornstarch, stirring constantly, adding a little more water if necessary. Season to taste with the spices. The sesame oil can be added with the vinegar water if desired. Of course, you can make everything a tad spicier (Tabasco, chili). By adding curry powder and curry paste hot you get a good curry sauce. Can also be used as a dip.