Hoisin Sauce?

OmManiPadmeOmelet said:

I've seen y'all mention this stuff a few times here, so this morning
when I was getting more Teryaki and Soy sauce at the store, I picked up
a small bottle of Hoison sauce since I saw it there.

I'll taste it by itself to see what I think it'd go with, but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

A few years ago I came across a recipe in a pasta calendar for an oriental stir fry
with angel hair pasta or Spaghetinni. It's a basic stir fry starting with garlic
and ginger, then chopped peppers, celery, onion, broccoli and mushrooms. The
sauce is made with the usual broth and then a corn starch slurry, and with soy
sauce and one or two Tbslp. of Hoison sauce.

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've seen y'all mention this stuff a few times here, so this morning
when I was getting more Teryaki and Soy sauce at the store, I picked up
a small bottle of Hoison sauce since I saw it there.

I'll taste it by itself to see what I think it'd go with, but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

Thanks!!!!!!
--
Om.

It's on the sweet side. It is a tradtional condiment for Peking duck and is
also an ingredient in many dipping sauces. It is also the main flavor in the
various [censored] with hoisin sauce stirfry dishes ([censored]= beef, chicken, etc.).

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've seen y'all mention this stuff a few times here, so this morning
when I was getting more Teryaki and Soy sauce at the store, I picked up
a small bottle of Hoison sauce since I saw it there.

I'll taste it by itself to see what I think it'd go with, but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

Thanks!!!!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

I absolutely *love* Hoisin sauce. I use it all the time in stir-fry,
yakisoba, etc. You can make a delicious marinade with just equal parts
Hoisin, Oyster (flavored) Sauce, and Soy Sauce. I use this to marinade beef,
chicken and pork for stir-frying.

Another favorite of mine is Hoisin Chicken, which is really easy but really
good. Combine 1 tbsp soy sauce with 1/2 tsp each salt and Chinese 5 spice
powder. Use this as a rub on a roasting chicken. Cover and refrigerate at
least 2 hours, or up to overnight. For the glaze, combine Hoisin sauce and
honey until well combined and then add soy sauce. Add salt & pepper, minced
garlic and scallions, and a dash of 5 spice powder. (I usually use about 1/4
cup of each Hoisin, soy sauce, and honey). Heat oven to 375 as you bring the
chicken to room temp. Roast for 45 min, then brush with the glaze and roast
10 more minutes. Reglaze and put back until chicken is done, about 10
minutes usually. Do not cover during roasting, or the skin will be rubbery
instead of crisp and flavorful.
You can also do this with cut up chicken in the oven or on a grill.

Enjoy!

kimberly

OmManiPadmeOmelet <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

I've seen y'all mention this stuff a few times here, so this morning
when I was getting more Teryaki and Soy sauce at the store, I picked up
a small bottle of Hoison sauce since I saw it there.

I'll taste it by itself to see what I think it'd go with, but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

Thanks!!!!!!

Use it in just about any stir fry. I love the stuff and add it to a lot of
stir fry dishes.

Michael

--
Pics aren't great but here are 2 of my 4 brats.
Hoot about to [censored] the snack out of my mouth:
http://tinypic.com/jtrw3o.jpg

Ramsey ever curious about electronics breaking into the TMobile bag:
http://tinypic.com/jtrwgn.jpg

OmManiPadmeOmelet said:

[snip] ,.. but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

In addition to all the Chinese dishes, it works well as an additional
flavor in oxtail stew and beef stew. -aem

Om said:

I've seen y'all mention this stuff a few times here, so this morning
when I was getting more Teryaki and Soy sauce at the store, I picked up
a small bottle of Hoison sauce since I saw it there.

I'll taste it by itself to see what I think it'd go with, but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

Thanks!!!!!!

This thread already has some VERY good recommendations, with which I
heartily agree. Hoisin sauce is one of the world's greatest condiments. As
Ming Tsai invariably points out, it should be cooked briefly before using;
just put a couple teaspoons of oil in a pan, heat it to medium-high, then
dump in the hoisin sauce and let it sizzle for ten seconds or so. It adds
great flavor to just about anything, even fried tofu. It's a classic
ingredient in stir-fries and Chinese braises.

It's said that the Peking Duck pizza at California Pizza Kitchen was
invented as a way to get more hoisin sauce into people. In that pizza,
hoisin sauce is combined with ginger and cilantro, brushed on the pizza
crust, and topped with duck breast, soy-glazed shiitake mushrooms, and
mozzarella cheese before being baked, then sprinkled with slivered green
onions and fried wontons.

Bob

OmManiPadmeOmelet said:

I've seen y'all mention this stuff a few times here, so this morning
when I was getting more Teryaki and Soy sauce at the store, I picked up
a small bottle of Hoison sauce since I saw it there.

I'll taste it by itself to see what I think it'd go with, but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

Thanks!!!!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

I use it in marinades for the barbecue.

Here's one marinade recipe, for pork strips (sort of like spare ribs
but single slices, almost like belly pork) Really, any pork will work.

1 clove garlic
2 tbsp hoisin sauce
1/2 tsp salt
2 tbsp soy sauce
1 tbsp sherry
2 tbsp water.

Place all ingredients in a plastic bag. Add meat and marinate for
several hours.

Cook on barbecue or...
line a shallow pan with tinfoil. Spread spareribs and marinade in pan.
Cover with more tinfoil and bake for 350F for one hour.

(The tinfoil makes the cleanup a lot easier)

Kathy in NZ

In article <[email hidden]>,

Dave Smith said:

OmManiPadmeOmelet said:

I've seen y'all mention this stuff a few times here, so this morning
when I was getting more Teryaki and Soy sauce at the store, I picked up
a small bottle of Hoison sauce since I saw it there.

I'll taste it by itself to see what I think it'd go with, but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

A few years ago I came across a recipe in a pasta calendar for an oriental
stir fry
with angel hair pasta or Spaghetinni. It's a basic stir fry starting with
garlic
and ginger, then chopped peppers, celery, onion, broccoli and mushrooms.
The
sauce is made with the usual broth and then a corn starch slurry, and with
soy
sauce and one or two Tbslp. of Hoison sauce.

Thanks!
It looks like it's mainly a Miso base, so should go well as a broth
subtitute.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Peter Aitken said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've seen y'all mention this stuff a few times here, so this morning
when I was getting more Teryaki and Soy sauce at the store, I picked up
a small bottle of Hoison sauce since I saw it there.

I'll taste it by itself to see what I think it'd go with, but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

Thanks!!!!!!
--
Om.

It's on the sweet side. It is a tradtional condiment for Peking duck and is
also an ingredient in many dipping sauces. It is also the main flavor in the
various [censored] with hoisin sauce stirfry dishes ([censored]= beef, chicken, etc.).

Danke!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <Vufyf.134$MJ.62@fed1read07>, "Nexis" <[email hidden]>

Quoted message said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've seen y'all mention this stuff a few times here, so this morning
when I was getting more Teryaki and Soy sauce at the store, I picked up
a small bottle of Hoison sauce since I saw it there.

I'll taste it by itself to see what I think it'd go with, but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

Thanks!!!!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

I absolutely *love* Hoisin sauce. I use it all the time in stir-fry,
yakisoba, etc. You can make a delicious marinade with just equal parts
Hoisin, Oyster (flavored) Sauce, and Soy Sauce. I use this to marinade beef,
chicken and pork for stir-frying.

Cool.
Hopefully it'll give me "that" flavor that my stir fry's are missing
compared to restaraunt preparations.

Quoted message said:

Another favorite of mine is Hoisin Chicken, which is really easy but really
good. Combine 1 tbsp soy sauce with 1/2 tsp each salt and Chinese 5 spice
powder. Use this as a rub on a roasting chicken. Cover and refrigerate at
least 2 hours, or up to overnight. For the glaze, combine Hoisin sauce and
honey until well combined and then add soy sauce. Add salt & pepper, minced
garlic and scallions, and a dash of 5 spice powder. (I usually use about 1/4
cup of each Hoisin, soy sauce, and honey). Heat oven to 375 as you bring the
chicken to room temp. Roast for 45 min, then brush with the glaze and roast
10 more minutes. Reglaze and put back until chicken is done, about 10
minutes usually. Do not cover during roasting, or the skin will be rubbery
instead of crisp and flavorful.
You can also do this with cut up chicken in the oven or on a grill.

Enjoy!

Oh my god that sounds good!!!
I do a lot of chicken wing parts in the electric grill, and I love to
marinate them overnight.

This sound perfect for that, and I have a bag of "buffalo wings" in the
freezer right now. ;-d

Quoted message said:

kimberly

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

OmManiPadmeOmelet <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

I've seen y'all mention this stuff a few times here, so this morning
when I was getting more Teryaki and Soy sauce at the store, I picked up
a small bottle of Hoison sauce since I saw it there.

I'll taste it by itself to see what I think it'd go with, but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

Thanks!!!!!!

Use it in just about any stir fry. I love the stuff and add it to a lot of
stir fry dishes.

Michael

Thanks Michael!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

aem said:

OmManiPadmeOmelet said:

[snip] ,.. but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

In addition to all the Chinese dishes, it works well as an additional
flavor in oxtail stew and beef stew. -aem

I use soy sauce a lot now to "enrich" soups.
So, I'll have to try this the same way.

Thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

Om said:

I've seen y'all mention this stuff a few times here, so this morning
when I was getting more Teryaki and Soy sauce at the store, I picked up
a small bottle of Hoison sauce since I saw it there.

I'll taste it by itself to see what I think it'd go with, but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

Thanks!!!!!!

This thread already has some VERY good recommendations, with which I
heartily agree. Hoisin sauce is one of the world's greatest condiments. As
Ming Tsai invariably points out, it should be cooked briefly before using;
just put a couple teaspoons of oil in a pan, heat it to medium-high, then
dump in the hoisin sauce and let it sizzle for ten seconds or so. It adds
great flavor to just about anything, even fried tofu. It's a classic
ingredient in stir-fries and Chinese braises.

Oh man. I seldome do fried tofu since I can't seem to get it to taste
very good.

I'll have to try it again now, thanks!

Quoted message said:

It's said that the Peking Duck pizza at California Pizza Kitchen was
invented as a way to get more hoisin sauce into people. In that pizza,
hoisin sauce is combined with ginger and cilantro, brushed on the pizza
crust, and topped with duck breast, soy-glazed shiitake mushrooms, and
mozzarella cheese before being baked, then sprinkled with slivered green
onions and fried wontons.

Bob

I'll pass on the cilantro (thanks anyway) but I use a LOT of fresh
ginger combined with garlic already. It's a match made in heaven.....

I have a small wicker basket in the Hobart 'frige where I store ginger
and shallots.

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

(Kathy in NZ) said:

OmManiPadmeOmelet said:

I've seen y'all mention this stuff a few times here, so this morning
when I was getting more Teryaki and Soy sauce at the store, I picked up
a small bottle of Hoison sauce since I saw it there.

I'll taste it by itself to see what I think it'd go with, but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

Thanks!!!!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

I use it in marinades for the barbecue.

Here's one marinade recipe, for pork strips (sort of like spare ribs
but single slices, almost like belly pork) Really, any pork will work.

1 clove garlic
2 tbsp hoisin sauce
1/2 tsp salt
2 tbsp soy sauce
1 tbsp sherry
2 tbsp water.

Place all ingredients in a plastic bag. Add meat and marinate for
several hours.

Cook on barbecue or...
line a shallow pan with tinfoil. Spread spareribs and marinade in pan.
Cover with more tinfoil and bake for 350F for one hour.

(The tinfoil makes the cleanup a lot easier)

Kathy in NZ

I presume that is a dry sherry? :-)

Sounds interesting, thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

l

Quoted message said:

stir fry
with angel hair pasta or Spaghetinni. It's a basic stir fry starting with
garlic
and ginger, then chopped peppers, celery, onion, broccoli and mushrooms.
The
sauce is made with the usual broth and then a corn starch slurry, and with
soy
sauce and one or two Tbslp. of Hoison sauce.

Thanks!
It looks like it's mainly a Miso base, so should go well as a broth
subtitute.

I had thought it was more of a BBQ sauce.

Can you also tell me what it is good wuth once some one comes back to
you.

OmManiPadmeOmelet said:

I've seen y'all mention this stuff a few times here, so this morning
when I was getting more Teryaki and Soy sauce at the store, I picked up
a small bottle of Hoison sauce since I saw it there.

I'll taste it by itself to see what I think it'd go with, but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

Thanks!!!!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Sylvester said:

OmManiPadmeOmelet said:

I've seen y'all mention this stuff a few times here, so this morning
when I was getting more Teryaki and Soy sauce at the store, I picked up
a small bottle of Hoison sauce since I saw it there.

I'll taste it by itself to see what I think it'd go with, but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

Thanks!!!!!!
--
Om.

Can you also tell me what it is good wuth once some one comes back to
you.

Several have answered, but I'll also post back when I have experimented
a bit.

First thing is to use some in a chicken marinade for grilling. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

aem said:

OmManiPadmeOmelet said:

[snip] ,.. but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

In addition to all the Chinese dishes, it works well as an additional
flavor in oxtail stew and beef stew. -aem

Yes, I made a beef stew with 1/4 cup of Hoisin sauce, very very tasty.

Doug
--
Doug Weller --
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

Nexis said:

I absolutely *love* Hoisin sauce. I use it all the time in stir-fry,
yakisoba, etc. You can make a delicious marinade with just equal parts
Hoisin, Oyster (flavored) Sauce, and Soy Sauce. I use this to marinade beef,
chicken and pork for stir-frying.

And as a dipping sauce and on wraps. One of the very best sauces/

Quoted message said:

Another favorite of mine is Hoisin Chicken, which is really easy but really
good. Combine 1 tbsp soy sauce with 1/2 tsp each salt and Chinese 5 spice
powder. Use this as a rub on a roasting chicken. Cover and refrigerate at
least 2 hours, or up to overnight. For the glaze, combine Hoisin sauce and
honey until well combined and then add soy sauce. Add salt & pepper, minced
garlic and scallions, and a dash of 5 spice powder. (I usually use about 1/4
cup of each Hoisin, soy sauce, and honey). Heat oven to 375 as you bring the
chicken to room temp. Roast for 45 min, then brush with the glaze and roast
10 more minutes. Reglaze and put back until chicken is done, about 10
minutes usually. Do not cover during roasting, or the skin will be rubbery
instead of crisp and flavorful.
You can also do this with cut up chicken in the oven or on a grill.

I must try that on chicken breasts.

Doug
--
Doug Weller --
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk