Substitute Hoisin Sauce Recipe 455

SUBSTITUTE HOISIN SAUCE RECIPE - (4.5/5)

Steps:

• Substitute #1 Drain the canned beans from its liquid and rinse it with water. Place all ingredients into your blender and blend to a purée. Pass the purée through a sieve into a small bowl. Passing the purée through a sieve will give it a finer, smoother texture. Store this purée in a glass jar with a lid. Substitute #2 Simmer the pitted prunes in 2 cups of boiling water for 15 to 20 minutes till the prunes are soft and tender. Remove the prunes from water and let them cool down. When the boiled prunes are cool enough to touch, whisk them into a soft purée in a food processor. Add the soy sauce, crushed garlic and dry sherry and whisk again until you have a smooth paste with a thick consistency. You can also add chili flakes to this mixture to give the sauce a bit of a spicy kick. Substitute #3 Drain the peaches, plums and apricots from their liquid and discard their seeds. Chop them into small pieces and place them in a small saucepan. Add water to the saucepan along with chopped red chili pepper, chopped onions, red wine vinegar, sugar and black pepper. Cover the saucepan with a lid and let this mixture simmer over low heat for an hour until the sugar is completely dissolved and the fruits have softened. Now remove the mixture from the flame and allow it to cool. Purée this mixture in a food processor or blender and store in clean jars. Refrigerate to store. Substitute #4 Mix barbecue sauce, soy sauce, molasses and Chinese five spice powder together in a small bowl or a glass jar. Add a bit of water if the mixture is too thick. Substitute #5 In a medium-sized bowl, mix the dark soy sauce, light soy sauce, sesame oil, garlic powder, peanut butter, chili sauce, honey and white pepper powder to form a smooth paste. Use as much as required and store the rest in a clean jar in the refrigerator. Substitute #6 Soak the raisins in the water for an hour until they are soft. Blend the raisins with the sesame oil, miso paste, mustard paste, garlic and water until it is smooth. Substitute #7 In a small bowl, mix together the plum jam and teriyaki sauce until they are well blended. Add the crushed red pepper, grated ginger and grated garlic to this mixture.

SPICY HOISIN-GARLIC SAUCE

Steps:

• Rinse the chicken livers and trim away any visible membrane. In an electric mini-chopper, combine the liver and the 2 tablespoons water and process until smooth. (Or, mince the livers by hand, flipping them over occasionally with the knife blade to ensure that you are reducing them to a shapeless mass. Use the knife blade to transfer the minced livers to a small bowl and combine with the 2 tablespoons water.)
• In a small saucepan, combine the oil, garlic, and chile flakes over medium-low heat. When the oil is sizzling and pale yellow, add the tomato paste, breaking it up with a whisk or fork. When the oil is a bright yellow-orange, immediately pour in the 1 cup water to stop the cooking. Increase the heat to medium and whisk in the liver mixture. Discard the larger liver pieces that eventually cling to the whisk. As the sauce cooks and changes color, the liver will appear as brown bits.
• When the sauce begins to boil, whisk in 6 tablespoons hoisin sauce. Let the sauce cook for 1 minute and taste, adding more hoisin sauce, if necessary. The amount you use depends on the brand and your own taste. Aim for a sweet, tangy, spicy balance. For extra depth, add the fish sauce. Bring the sauce to a simmer, whisk in the cornstarch mixture, and then cook for about 30 seconds, or until thickened. Remove from the heat and let cool, uncovered, to concentrate the fl avors and thicken further. (The sauce may be prepared ahead and refrigerated for up to 1 day or frozen for up to 1 month. Return to room temperature or warm slightly before serving.)
• Transfer the sauce to a bowl and sprinkle the peanuts and sesame seeds on top. Put the sauce on the table so that diners can serve themselves. (Or, divide the sauce among individual dipping sauce bowls and then sprinkle with peanuts and sesame seeds before serving.)

HOMEMADE HOISIN SAUCE

Steps:

• Whisk soy sauce, peanut butter, brown sugar, rice wine vinegar, sesame oil, hot sauce, garlic, and black pepper together in a large bowl.

HOISIN SAUCE SUBSTITUTE

Steps:

• Drain kidney beans, reserving 1/4 cup of liquid for this recipe.
• Place all ingredients into your blender or food processor.
• Process to a puree.
• Pour puree into a colander or strainer placed over a small mixing bowl.
• Using the back of a spoon, press puree through the colander.
• Discard any leftover bean skins.
• Keep this refrigerated and stored in a glass jar with a lid.
• It will keep for 7 days under refrigeration.

SUBSTITUTE FOR HOISIN SAUCE

Steps:

• Mix the ingredients together. Keep refrigerated. Add a few drops of hot
• red pepper sauce if you want it spicy.

HOISIN SAUCE

Steps:

• Combine soy sauce, peanut butter, honey, Chinese hot sauce, white vinegar, sesame oil, garlic powder, and ground black pepper; whisk well until smooth.