Posted by K. Ekberg on January 02, 19102 at 10:38:12:
In Reply to: Re: Hoisin Sauce posted by Laurie Saunders on February 15, 1999 at 09:46:21:
I Just found this recipe. I don't know if it is good or not.
Hoisin Sauce I (P, TNT)
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 till well blended and bring to a boil. Continue to mix till 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.
Posted by Rina Perry