Hoisin sauce
January is generally our ‘quiet’ month, so it is the month we try to do some catch up on maintenance jobs and also take time to try out new recipes. For whatever reason we’ve kind of got an “Asian” theme going on with lots of the recent recipes… I promise I will share them with you over time.
This hoisin sauce came about because we’d had one of our own ducks for Christmas dinner and leftovers were in the fridge. I mentioned to Alfie that it would be fun to try to recreate the Peking Duck that you see in most Chinese restaurants here. So, fair play, off he went on the search for recipes. He found a recipe for Chinese pancakes so we made our own, and he also found this recipe for hoisin sauce.
We found the sauce a bit sweet for our tastes on the first making, so second time around we adjusted the sweetness.
With Chinese New Year just around the corner (5th February), you have plenty of time to give it a go.
Ingredients:
- 2 tbsp. Crunchy Peanut Butter (we are using the one from Aldi that doesn’t contain palm oil)
- 1/4 cup light soy sauce
- 1 tbsp. black strap molasses (if you prefer sweeter, use honey)
- 2 tsp. Rice Vinegar
- 2 tsp. Sesame Oil
- 1 clove garlic, grated
- Pinch black pepper
- 1 tsp. Chilli paste
- 1/2 tsp cornflour
- 1 tbsp water
Method:
Blend all ingredients (except cornflour and water) together to make a smooth(ish) paste.
Place in saucepan and heat gently. Add in the cornflour and water stirring constantly to mix through, if the sauce starts to get too thick add a little boiling water.
Let us know if you try it, and how you like it.
A Year In Redwood 