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

Cotton sponge cake with strawberries and cream cheese frosting

My kids had a birthday to celebrate so I made the cakes and they decorated. I used to do this when my children were small, set up a table for them to decorate cookies or gingerbread houses, even had parties like this, and to this day, they like assembling treats and are good cooks. Here's the batter recipe I often use which you can find in my other recipes (mocha sponge, apple cider cake...) : Cotton sponge cake recipe : 4 eggs, separated 1/2 cup (100 g) granulated sugar 1-1/4 cup (180 g) cake flour 3/4 cup (150 g) confectioner's sugar 1/4 cup cider (60 g) (French kind, or 4.5% alcohol) or beer or carbonated water 1/4 cup (60 g) sour cream (or thick cream) 1/4 cup (60 g) milk (as needed) 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 180° F / 350° C. Line pan with parchment paper. I used a 7" spring-form pan and a small fluted brioche mold. Beat egg whites until soft peaks form. Add granulated sugar a little at a time and continue...

Fluffiest cinnamon rolls, with yogurt cream frosting

I must say this is the most wonderful cinnamon rolls dough I've discovered to date. Light, fluffy, delicious, what more could you ask for? I filled half the dough with brown sugar, cinnamon, and nuts, while the other half was filled with some homemade strawberry jam. Here is the recipe for the dough, inspired by Foodess.com, which has the best explanation for the dough, go to the website for more info. I will always use this dough to make these buns from now on. 240 ml warm milk 2 large eggs 570 g all-purpose flour 100 g sugar 2 1/4 teaspoon instant yeast 1 1/2 teaspoon salt 115 g unsalted butter (softened) Cinnamon filling 200 g brown sugar 2 teaspoons cinnamon 115 g softened butter 1/2 cup nuts (cashews, walnuts, almonds...) Strawberry jam 12-15 strawberries 50 g sugar (or more if you like it sweeter) 1 tablespoon of cornstarch Cut strawberries in 1/4 or 1/8ths and simmer with the sugar until softened, about 3-5 minutes. Add a spoonful of this in a cup with the ...

Strawberry & raspberry amaretti cheesecake

Is there such a thing as baking too many cheesecakes? Because, really, cheesecakes take time to master. And just when you think you've got it down, you mess one up because there is a "tour de main" or trick to making them and it's all about... jiggliness! It's mastering the right cooking time, because all our ovens are different, the right cream cheese, as they're different in every country, the right amount of setting ingredient (flour or cornstarch...), etc. I've made many versions because there are no-bake varieties (these are the most tricky in my opinion because of the gelatin or setting factor) or the oven-baked kinds (with or without a water bath). The following version is the most straightforward and fuss-less variety I've encountered, I made this cheesecake readily with ingredients I had at home. Here is what I used : Cookie crust : 150 g or 1 cup mix of butter cookies and amaretti, 30 g sugar, 50 g butter, 1/4 teaspoon...

Islands in the sky, food & travel

Search This Blog