Hoisin Sauce

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Classic or Dud?

Chinese or what?

Fancy soy sauce or original flavor?

Healthy or unhealthy?

Readily available or hard to find?

― Scaredy Cat, Wednesday, 12 February 2003 21:18 (twenty-two years ago)

I don't particularly like it ... too sickly and sweet ... but Suzy swears by it! It must be a meat thing...

― kate, Wednesday, 12 February 2003 21:25 (twenty-two years ago)

I think it's yummy. Reminds me of Indian tamarind sauce.

― Jody Beth Rosen (Jody Beth Rosen), Wednesday, 12 February 2003 21:25 (twenty-two years ago)

Utterly totally classic. You've got a bowl of pho, right? Hoisin sauce liberally used, sriracha for bite, add in the right amount of greenery and peppers, mix it all up...heaven. Should be easy to find if you live in a place with a heavy East Asian population.

― Ned Raggett (Ned), Wednesday, 12 February 2003 21:25 (twenty-two years ago)

Classic. I like to make pan-fried fish w/ Hoisin sauce.

Healthy? You shouldn't be using enougn in your dish to make much of a difference.

Easy to find, and chinese market has it.

― fletrejet, Wednesday, 12 February 2003 21:37 (twenty-two years ago)

I love hoisin sauce.

One of the recipes I stole from the awesome restaurant I used to work for was the coconut-battered-fried-tiger-prawns w/ hoisin sauce. Blargh, my mouth is watering thinking about it!

Hoisin is a very versatile sauce, too, at least within the realms of Far Eastern stylee dishes.

― nickalicious (nickalicious), Wednesday, 12 February 2003 21:54 (twenty-two years ago)

Ijust made my own pho with sliced chicken, steamed fennel, shallots, garlic, 29p noodles, soy sauce and a nice big dollop of hoisin sauce.

But I make Chinese pancakes with crispy mock duck all the time: just the same as meat-duck; cucumbers, spring onions and hoisin to garnish, all rolled upin pancakes from my steamer.

― suzy (suzy), Wednesday, 12 February 2003 22:06 (twenty-two years ago)

Ijust made my own pho with sliced chicken, steamed fennel, shallots, garlic, 29p noodles, soy sauce and a nice big dollop of hoisin sauce.

*jealous* I WANT. Er, please? :-)

― Ned Raggett (Ned), Wednesday, 12 February 2003 22:10 (twenty-two years ago)

well yeah i was gonna say...

hoison is THEE crispy duck sauce. all this talk of diluting it in soups and noodles is pure pants. any peking-style restaurant will host the real deal.

― gygax!, Wednesday, 12 February 2003 22:15 (twenty-two years ago)

No, silly, you don't dilute - you leave the dollop on the top and dunk pieces of chicken into it on the way to your mouth with them. Some residual hoisin does mix with the broth and it is yummy.

― suzy (suzy), Wednesday, 12 February 2003 22:28 (twenty-two years ago)

now listen here you, you can get away with that "silly" comment but only because your recipes are making my mouth water even after a healthy lunch.

― gygax!, Wednesday, 12 February 2003 22:32 (twenty-two years ago)

What exactly IS hoisin sauce?

― Dan Perry (Dan Perry), Wednesday, 12 February 2003 23:23 (twenty-two years ago)

Some sort of oyster sauce, isn't it?

― Ned Raggett (Ned), Wednesday, 12 February 2003 23:25 (twenty-two years ago)

plum sauce

― Ed (dali), Wednesday, 12 February 2003 23:47 (twenty-two years ago)

I thought sweet potatoes gave it that flavour.

― slutsky (slutsky), Wednesday, 12 February 2003 23:59 (twenty-two years ago)

Nope, no plums (common myth), no oysters.

Its chinese BBQ sauce. Therefore, it has sugar, wheat, sweet potato, and spices including but not limted to garlic, seasame seed paste, chilli pepper. Nothing very exotic. Similar to American BBQ.

― fletrejet, Thursday, 13 February 2003 00:00 (twenty-two years ago)

so what's the point of hoi-sin AND plum sauce then if it already has plums?

(Bah to people posting faster than me...)

― ailsa (ailsa), Thursday, 13 February 2003 00:01 (twenty-two years ago)

Mmm, very num. I like it even more now that I know what is in it!

― Ned Raggett (Ned), Thursday, 13 February 2003 00:09 (twenty-two years ago)

Good for rumpus BBQ and lazy stirfrys. It's not got enough delicacy to be used in anything other way than on a big slab of meat. It's a red meat thing. Not many red meat specific flavours work well for veggie stuff.

But, if your cooking veggie a bit of soy, seasame oil and decent fresh veg span round the pan like a washing machine can't be beat. Mangetout and babycorn are musts.

― Lynskey (Lynskey), Thursday, 13 February 2003 01:11 (twenty-two years ago)

I do not trust foods that contain the word "mange".

― Dan Perry (Dan Perry), Thursday, 13 February 2003 01:23 (twenty-two years ago)

Your loss

― Lynskey (Lynskey), Thursday, 13 February 2003 01:35 (twenty-two years ago)

Plum sauce is less GLOPPY and more GOOEY. Both are nice, plum sauce is best for DIPPING your spring rolls in say I.

― Sarah (starry), Thursday, 13 February 2003 13:45 (twenty-two years ago)

Try a mix of red wine, soy sauce, tomato sauce and worchester sauce (heavy on the worchester sauce) for either stir or deep fried chicken.

― Lynskey (Lynskey), Thursday, 13 February 2003 14:33 (twenty-two years ago)

fifteen years pass...

hoisin sauce is delicious & I don't care about other opinions. the only question that remains is: what are the greatest uses for this fabulous substance?

― ogmor, Monday, 30 July 2018 14:31 (seven years ago)

its nice with duck

― . (Michael B), Monday, 30 July 2018 14:48 (seven years ago)

good as a marinade, good w/ poultry, salmon, and mushrooms, good w/ some humble legumes. some ppl say it's good w/ roast carrots but I have yet to confirm

― ogmor, Monday, 30 July 2018 14:50 (seven years ago)

you could put almost any meat in it but yeah duck and yeah delicious

― the Joao looked at Jonny (Noodle Vague), Monday, 30 July 2018 14:50 (seven years ago)

great on blood sausage I hear mates

― droit au butt (Euler), Monday, 30 July 2018 15:04 (seven years ago)

duck is good

pork is good too

― maura, Monday, 30 July 2018 15:43 (seven years ago)

I thought I heard that Admiral Hoisin discovered what would later be California from the Pacific. So now I'm wondering if the writer who I can't remember just picked a famous Chinese word or if there was anything else behind it.

― Stevolende, Monday, 30 July 2018 15:58 (seven years ago)

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