COOKING WITH HOISIN SAUCE - COOKING SHORT RIBS IN A CROCK POT.
Cooking With Hoisin Sauce
- duck sauce: a thick sweet and pungent Chinese condiment
- A thick, sweet-tasting Chinese sauce made from fermented soy beans, sugar, salt, and red rice. Used as a dipping sauce or glaze.
- Hoisin sauce, or Haixian Sauce, is a Chinese dipping sauce. The word Hoisin is a romanization of the Chinese word for seafood "" as pronounced in Cantonese.
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) prepare a hot meal; "My husband doesn't cook"
- The process of preparing food by heating it
- Food that has been prepared in a particular way
- (cook) someone who cooks food
- The practice or skill of preparing food
Stir Fry Prawns in Hoisin Sauce with garlic and shallots
I better upload and record this now before I forget. :D
This is quite delicious and so simple to cook. Here's how :
1) Buy some prawns ( the largest you can find ) and chop them to bit size
2) Marinate prawns with soya sauce, chilli oil and chinese cooking wine ( shaoxing wine preferably if you can find ). Allow prawns to marinate in fridge for 2 hours.
3) Chop some garlic into tiny small bits, set aside. Chop some chinese shallots. Set them aside.
4) Pour some peanut oil in a wok and heat up to medium-high heat.
5) When oil start to smoke, pour chopped garlic into wok. Stir fry for a moment until garlic turns golden brown. ( That's when the flavour from the garlic is released ).
6) Pour prawns with marinate into wok and stir fry for a moment. Add one tablespoon of hosin sauce.
7) Stir fry prawns until it turn red. Add some more chinese cooking wine. Add one tablespoon of sugar to balance out the saltiness. Add balance shallots and continue to stiry fry.
8) When fully cooked, remove and serve.
P/S : There's no hard and fast rule to tell when prawns are fully cooked. Usually my way of telling it is already cooked is that it turns red and it starts to shrink.
Asian Salmon Burgers with Miso Sesame Sauce
Instead of using regular buns or rolls, I used sourdough and instead of lettuce, I used daikon radish sprouts and spread some wasabi on the bread. It turned out good ;)
Here's the recipe:
1 1/4 lb Skinless salmon fillet
1 tbsp Garlic, minced
2 tbsp Dijon mustard
A handful of chopped cilantro
2 tbsp Hoisin sauce
1 green onion, finely chopped
1 tsp Cayenne
1/2 cup Panko breadcrumbs
1 tbsp Toasted sesame seeds
1 tbsp Miso
2 tbsp Rice wine vinegar
1 tbsp Honey
1 tbsp Soy sauce
Cut the salmon fillet into large chunks. Place the roughly diced salmon with next 8 ingredients in a food processor. Pulse to blend them well.
Form burger mixture into 4 equal sized burgers and place on plate covered with plastic wrap. Cover burgers with more plastic wrap and refrigerate for 1 hour.
While burgers are chilling make sauce by whisking remaining ingredients. Chill.
Heat BBQ grill, Frying/Griddle pan or Broiler to high, spray with cooking spray and cook 4 minutes a side until just a touch of rare inside.
Top with sauce and enjoy. Excellent on a bun with lettuce, tomato, pickled ginger and a side of crispy french fries or chips.
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