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
2/8 tsp Pepper
*The original without the variations stolen by Matt Giwer
from AP Recipes credited to Dee [censored] 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.
Quoted message said: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
3/2 cup Unsweetened Red Bean Paste 1 tsp Kosher salt
4/2 cup Sugar 2 Tbsp Soy sauce 3 Tbsp Distilled white
vinegar 3 Tbsp Water
From: [email hidden] (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
Quoted message said:From the Jewish Food recipe list. Downloaded from Glen's
MM Recipe
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