Hoisin Sauce
Hoisin Sauce


Hoisin Sauce
Categories: Sauces
Yield: 1 Servings

4 Tbsp Soy sauce,(dark/light/usual)
2 Tbsp Peanut butter/black bean pas
1 Tbsp Honey/molasses
2 tsp White vinegar
1/8 tsp Garlic powder
2 tsp Sesame seed oil
20 dr Chinese-style hot sauce
1/8 tsp Pepper

*The original without the variations stolen by Matt Giwer from AP Recipes
credited to Dee Wang who advised peanut butter. *EXPERIMENT! Now you have
control of the taste. Lighter for chicken and pork, stronger for beef and
game. Sweeter for Dim Sum. *The commercial recipe is presumably the black
bean paste.
I presume they are the same as Mexican/Spanish black beans. *Different
types of soy, molasses, some of the oil being hot pepper oil, other styles
of pepper sauce. All kinds of variations. However, with light soy and
honey, the taste of peanut dominates. *Simply mix together. At first it
does not appear like it will mix but keep at it just a bit longer and you
have Hoisin. Letting it rest does not appear to improve the taste
noticeably.

>From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Hoisin Sauce
Categories: Sauce
Yield: 1 Servings

Unsweetened Red Bean Paste
1 cup Dried azuki red beans (found in health food stores)
4 cup Water

Sauce
2 Tbsp Corn oil
2 Cloves garlic; minced
4 Dried hot chili peppers
1/2 cup Unsweetened Red Bean Paste
1 tsp Kosher salt
1/2 cup Sugar
2 Tbsp Soy sauce
3 Tbsp Distilled white vinegar
3 Tbsp Water

From: (Elayne Cohen)


Makes 3/4 Cup. Because it can be difficult to find kosher Hoisin sauce, 1
have managed to get a hold of a homemade version. The recipe is in two
parts. The azuki beans must first be cooked and pureed into a paste, then
the sauce made. Properly stored in a well sealed jar in the refrigerator,
this sauce will keep for months.

Unsweetened Red Bean Paste:
Sort the beans and discard those that are broken and discolored. Rinse
the beans and place them in a saucepan. Add the water and bring to a boil.
Turn down the heat and simmer for 1 half hours, or until the beans are
very
soft and the liquid has been absorbed.
Put the metal blade into the bowl of a food processor and pour in the
cooked beans. Process into a fine paste. The beans can also be mashed by
hand. This puree is now ready to use in sauces or sweetened for desserts.
Transfer to a clean jar with a lid and store in the refrigerator up to a
week or freeze for a month.

Sauce:
In a small saucepan, heat the oil and add the garlic and peppers. Stir
and cook over medium heat for 2 minutes, or until the flavors are released
and the garlic browns slightly. Be careful not to burn the garlic.
Remove and discard the peppers. Add the bean paste. Stir until blended,
then add the remaining ingredients, continuing to stir until blended.
Simmer over very low heat for 20 to 30 minutes, or until the sauce
thickens
slightly.
Pour the sauce into a food processor and blend until smooth, or mash by
hand into a smooth paste. Pour into a clean jar with an airtight lid.
Cover
and store in the refrigerator to use as needed.

JEWISH-FOOD Digest

>From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

--------
recipejungle.com




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