About... Hoisin Sauce
May 30th 2009 03:15
Hoisin Sauce, although when literally translated means ‘seafood sauce’, does not contain a hint of seafood – it’s merely the romanization of the Chinese (Cantonese) word for ‘Hoisin’.
To many people, Hoisin Sauce is simply the fragrant, sticky and brownish ‘Chinese dipping sauce’ – often used for Peking Duck, spring rolls or Chinese barbecued dishes.
Traditionally made from sweet potatoes, these days the main ingredients for it are soybeans, sugar, salt, spices, garlic, chilli and sesame oil. The taste is a balance of sweet, salty with hints of spices – making it a good sauce to go with meats.
Hoisin Sauce can be found at any Asian grocery stores or in the Asian aisle at your local supermarket.
p/s…I was pleasantly surprised to see Hoisin Sauce under a (large) local supermarket’s premium home-brand range – it was good value for money and tasted just as good as the Chinese brands…because it’s actually made in Asia!
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Comment by katyzzz
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I'm conscious of salt intake too.
My recipes generally just call for 1-2 tablespoons of the sauce, and no additional salt is used.
If using it as a dip, I usually dilute it down 1 tablespoon of sauce with 1-1 1/2 tablespoons of water, some friends I know do it with 1 tablespoon of sauce with 1 teaspoon of honey.
Comment by Chris Champion
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I am the cook in my house, and my wife loves me for it. I lived in Asia for many years and I cook lots of Asian dishes, and these are my wife's favourites.
But I have a secret. Yes, the true reason for my wife's happiness, and the bedrock of the harmony in my home, is Hoisin sauce.
Magic stuff
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Comment by Lara M
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I'd love to hear some of your recipes with this 'magic essence' sometime
You gotta put it on the shopping list, Tracy
Hi Wilson...I guess it can sound kinda Japanese...!
I'll be revealing more recipes soon...
Comment by Chris Champion
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I'm sure there are many sophisticated recipes with Hoisin, but here's my very basic "secret" to a successful Asian dish.
Choose a principal dish ingredient - for vegetarians it may be tofu, potato or one of the bulkier vegetables such as broccoli or cauliflower; for non-vegies I recommend pork, veal, lamb or kangaroo - and cut into bite-size strips. Throw into a large bowl and add about a tablespoon of Hoisin sauce and a tablespoon of blackbean garlic sauce. Commercial blackbean garlic sauce (or just blackbean) is as freely available as Hoisin and is equally magical .
One tablespoon of each sauce is sufficient for quantities to serve two people. Adjust as necessary.
Add minced chilli (fresh chilli works too) for those who like it spicy. A quarter teaspoon of commercial minced chilli gives a buzz, a half teaspooon is enough for most people, and a full teaspoon will necessitate an extra bottle of white wine in the fridge.
Mix it all together, cover with wrap and refrigerate for a minimum two hours, but overnight is better.
What you now have is the basis of your main dish. I usually go one of two ways. The first is with Udon noodles; the second with rice.
Either way, cut up whatever extra vegetables you have to hand and stir-fry them in olive oil with a liberal dash of Chinese rice wine and soy sauce. Remove and stir-fry the marinated main ingredient until the meat is sealed or the vegetables are mostly ready. Then throw everything together (a wok is really the best thing) and combine until ready.
A can of chopped tomatoes is a yummy added option, as are fresh herbs, especially Vietnamese mint, sage and lemon verbeena.
Asian cooks do all this over very high heat. It takes a bit of getting used to, but it gives the best results, and it's much quicker!
Enjoy.
Comment by Lara M
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I love that tofu recipe too -- such a lovely change to having meat, and tastes delicious.
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