Homemade hoisin sauce

Hi everyone, here's the recipe for homemade hoisin sauce, fairly simple if you have the ingredients, that's the only trick! Great for basting, stir fry, ramen, bbq, generally the ketchup of Asia.

Whether you only eat veggies or like meat, hoisin adds so much flavor

By the way, I didn't have all the ingredients and made do with what I had and the taste and texture came out the same. And if you make it, the best part is there are hardly any additives. Go very light on 5-spice, star anise can be overwhelming.

Ingredients :

3 tablespoons of Black Bean sauce (you can get this at an Asian grocery or online, fantastic for adding to so many dishes)

1/3 cup brown sugar (if you use white sugar add 1 teaspoon of honey or caramel)

1 tablespoon rice vinegar (or regular vinegar + 1 teaspoon honey)

2-1/2 tablespoons soy sauce

1/2 teaspoon sesame oil

1/2 teaspoon (or less) Chinese 5-spice

4 prunes (I used plum preserves we made)

Mix in a blender till smooth, makes about 150 ml).

Here’s a roast chicken idea : marinated in fresh ginger, lemon, spices (your choice, I used a spicy blend), then baked covered for 1 hour 325 degrees F (for a 3 pound chicken), then added hoisin, olives, carrots and red onion and baked uncovered 10-15 more minutes until golden.

Poulet (1,5 kg) mariné dans du gingembre frais, jus de citron, épices (votre préférence, j’en ai mis une assez relevée), cuit au four pendant 1 heure à 170 degrès C, avec le couvercle, après j’ai rajouté la sauce hoisin, des olives, échalotes et carottes et laissé dorer sans couvercle pendant 10-15 minutes.

Enjoy, everyone !

La version française :

La sauce Hoisin maison! Idéal pour mariner, faire la cuisine au wok, le ramen, la barbecue, généralement le ketchup d'Asie. Très facile à faire tant que vous avez les ingrédients. Je n’avais pas tout alors j'ai triché et le goût est le même. Et si vous le faites, la meilleure partie c'est qu'il n'y a pratiquement aucun additif. Attention avec le mélange aux 5 épices, la badiane peut être assez dominant.

Ingredients :
3 cuillères à soupe de sauce aux haricots noirs (vous pouvez l'obtenir dans une épicerie asiatique ou en ligne, fantastique comme sauce pour beaucoup de choses)
30 g sucre vergeoise brun (si vous n'avez que du sucre blanc, ajoutez 1 cuillère à café de miel ou de1 cuillère à soupe de vinaigre de riz (ou de vinaigre de vin blanc + 1 cuillère à café de miel)
2-1/2 cuillères à soupe de sauce soja
1/2 cuillère à café d'huile de sésame
1/2 cuillère à café mélange aux 5 épices
4 pruneaux (j'ai utilisé des conserves de quetsches que nous avons faites)

Mélanger tout dans un robot jusqu’à c’est crémeux. Quantité d’environ 150 ml.

Bon appétit !

Comments

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