hoisin sauce

Discussion in 'Food & Cooking' started by firepatrolchef, Aug 5, 2003.

  1. firepatrolchef

    firepatrolchef

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    Im unable to use the commercially manufactured hoisin sauce due to dietary restrictions.
    Does someone...anyone...have a recipe for it home made?
     
  2. mudbug

    mudbug

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    firepatrolchef,

    What specifically are the restrictions? There are many ways to make hoisin, knowing what you can and can not have may help.

    You may be interested in browsing the Hoisin products from Soy Vay.

    Here is a recipe from Moon Dragon:

    Homemade Hoisin Sauce Recipe

    4 Tablespoons soy sauce (usual/dark/light)
    2 Tablespoons peanut butter or black bean paste
    1 Tablespoon honey or molasses or brown sugar
    2 teaspoons white vinegar
    1/8 teaspoon garlic powder
    1/8 teaspoon onion powder (optional)
    2 teaspoons sesame oil
    20 drops chinese hot sauce, habenero or jalepeno
    1/8 teaspoon black pepper

    Mix well.

    And another recipe posted here:
    Hoisin Sauce
    Source: From my mother with love & more
    Yield: About 2 bottles

    1 cup vermouth, or sake (rice wine)
    1 cup soy sauce
    3/4 cup vinegar (not cider)
    1-1/4 cup sugar
    1 full tbsp. crushed garlic
    1 tbsp. grated ginger
    1 tsp. sesame oil
    1 cup pitted plums
    2 tbsp. wheat flour
    1/4 tsp. each of anise, clove, and allspice
    Salt

    Cook for 10 minutes the pitted plums with the vermouth.

    Mix the wheat flour with the vinegar and make a liquid batter.

    In a stainless steel saucepan put all the ingredients, mix well until well blended and bring to a boil. Continue to mix until the sauce thickens. It should not be too thick, neither pudding like. With a hand blender, blend to a soft creamy sauce.

    Transfer to warm bottles, or glass jars. Cool and seal air tight. Keep in the refrigerator.
     
  3. firepatrolchef

    firepatrolchef

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    thanks for the initial input....the list includes:
    pork beef yeast sugar dairy alcohol cept for minute amounts with the akkyhol cooked off chocolate....
     
  4. mudbug

    mudbug

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    firepatrolchef,

    You may find the following website helpful to you in the future:

    The Cook's Thesaurus

    :chef:
     
  5. georgeair

    georgeair

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    Wow FPC - that is quite a complex list to avoid. I don't think I could eat......:(

    Hope this is for a client, not you!:)
     
  6. firepatrolchef

    firepatrolchef

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    alas...tis me

    I do rather well...its forced me to be a lot more creative in my cooking to give myself SOME variety.
     
  7. mezzaluna

    mezzaluna

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    firepatrolchef, this is going to be hard! Have you ever used Splenda? That would substitute for the sweetness of the sugar, but not for the body of it. Adding more plums, or perhaps some tomato paste, could make up for that loss. However, if you are diabetic, the fruit is very high in fructose, so you'd have lots of sugar anyway. Perhaps adding a thickener like arrowroot, etc. might build some of the loss from deleting sugar. :confused:
     
  8. firepatrolchef

    firepatrolchef

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    actually for times like that where the darker color is inconsequential...I use date sugar...if splenda is the stuff I think it is isnt it kinda nasty tasting?
     
  9. mudbug

    mudbug

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    Honey would be the most appropriate substitution for sugar in this case.
     
  10. firepatrolchef

    firepatrolchef

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    then honey it shall BE!~
     
  11. mezzaluna

    mezzaluna

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    Having been subjected to artificial sweeteners for decades, I think Splenda tastes better than any other- but then I don't use much sugar right from the bowl.

    I guess I incorrectly assumed the need to avoid any "ose" (sugar) for medical reasons.

    Honey, molasses, or a mixture would be good. Good luck! Please let us know how your explorations turn out.
     
  12. firepatrolchef

    firepatrolchef

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    youre right...absolutely so...no *ose's* for medical reasons. But the kicker is...no artificial ANYTHINGS for the same medical reasons.
     
  13. mezzaluna

    mezzaluna

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    Then honey must be out; it's a combination of fructose and glucose. See this link for details.

    Aside from reducing a fruit juice and pulp mixture for sweetening, (again, that's fructose) I'd be curious to know what else would work.
     
  14. firepatrolchef

    firepatrolchef

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    let me refine that then....processed stuff is no good. Honey is just fine. Im allowed very limited amounts of honey maple syrup or brown rice/malt syrup as sweeteners.
     
  15. mezzaluna

    mezzaluna

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    Then you are in luck! Go for the honey, as Mudbug advised. Again, please post what you come up with. I'd love to taste it!