Sauteed Baby and Thai Eggplants with Basil and Peppers

August 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

Sesame oil
Canola oil
1 red chili, deseeded and chopped fine
4 cloves garlic, chopped fine
2 teaspoon fresh ginger, grated
1 red pepper, cut into 2 inch thin strips
1 orange pepper, cut into thin strips
1 yellow pepper, cut into thin strips
8 eggplant (small baby and thai style) halved
2 tablespoon hoisin sauce
1 tablespoon tamari sauce
2 tablespoons mirin sauce
Juice of 1 lime
1 cup fresh thai basil leaves
Green onions, sliced thin
Peanuts

Directions

In a large sauté pan or work heat oil until hot, add the chili garlic and ginger and sauté a few minutes. Next add the peppers and sauté a few more minutes. Add the baby eggplants and sauté about 5 minutes or more until soft and tender. Add the hoisin, tamari, mirin and lime juice and stir and cook another few minutes. Add the basil leaves, stir and take off heat. Serve over rice with green onions and chopped peanuts for garnish.

Thai Coconut Scallop Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds of Nantucket Bay Scallops
2 teaspoons salt
Juice and zest of 3 limes
½ cup coconut milk
2 tablespoons hoisin sauce
1 tablespoon lemon grass bulb, chopped into a paste
1 tablespoon garlic, chopped into a paste
1 tablespoon ginger, chopped into a paste
1 tablespoon raw sugar
1 or 2 red thai chilis, sliced thin
1 red bell pepper, chopped fine
2 tablespoons fresh thai basil, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
Chopped peanut for garnish (optional)

Directions

Place the scallops in a bowl and season with salt. In another mixing bowl mix the lime juice, coconut milk, hoisin and all the garlic, ginger lemon grass and sugar until well mixed. Add the thai chilis, bell pepper and mix well. Marinate refrigerated about 30-45 minutes. Take out or the refrigerator and add the fresh herbs, let stand for 10 minutes and serve garnished with peanuts!

Massaman Beef Curry

June 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound beef, sliced or cubed (about 1 inch-chunk or sirloin is best)
2 teaspoons grated ginger
1 can 14 ounces unsweetened coconut milk
2 tablespoons hoisin sauce of tamari
1 tablespoon canola oil or peanut oil
2 cloves garlic, chopped fine
1 medium yellow onion, chopped small
1 small shallot, chopped fine
2 cardamom pods, whole
1 cinnamon stick, whole
1 star of anise
2 tablespoons turbinado sugar
2 tablespoons massaman curry paste

Directions

In a large mixing bowl combine beef, ginger, hoisin sauce and coconut milk and stir. Let stand to marinate at least 30 minutes. In a large sauté pan heat oil to a medium high heat, add the garlic, yellow onions, shallot, cinnamon stick, star of anise and the cardamom and saut&eactue; until onions are just beginning to be translucent, about 4 minutes. Add the sugar and continue to saut&eacte; on high heat another 3-4 minutes or until it begins to caramelize. Strain the meat from the marinade and add to the sauté mixture, and cook milk from the marinade. Reduce heat to a simmer and cook for about 10 minutes or until the meat is tender. Serve over rice.

Hoisin-Drenched Vegetable Medley

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1½ tablespoons canola or peanut oil
1 bunch scallions, sliced thin (reserve ¼ cup to garnish)
A 1-inch piece of fresh ginger, peeled and chopped fine
3 cloves garlic, chopped fine
1 small chili, sliced thin
1 red bell pepper, sliced
1 cup snow peas
1 cup snap peas
2 tablespoons mirin
3½ tablespoons tamari
3 tablespoons hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
2 teaspoons rice wine vinegar

DIRECTIONS

In a large deep skillet or wok over high heat, add oil. Add scallions, ginger, garlic and chili, and cook until fragrant, about 30 seconds. Add bell peppers, cook 2 minutes. Add snow peas, snap peas and mirin rice wine and continue cooking until vegetables are tender, about 3 minutes.
Add tamari, hoisin sauce, honey, sesame oil and rice wine vinegar and cook 1 minute. Take off heat and add ¼ cup reserved thinly sliced scallions. Serve warm.

Ger-Nis Hoisin Sauce

February 3rd, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

½ cup tamari
2 cloves garlic, minced
3 tablespoons creamy peanut butter
2 tablespoons honey
4 tablespoons yuzu rice vinegar
2 tablespoons dark sesame oil
1 tablespoon Ger-Nis siracha
1 teaspoon black pepper, finely ground

Directions

In a small mixing bowl whisk together all ingredients until smooth and well incorporated. Place in a squeeze bottle for easy use. Store in the refrigerator for up to 3 weeks.

Beef Pho

February 3rd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
A 1-inch piece of galangal, peeled and chopped
2-inch piece of ginger, peeled and chopped
3-5 pounds of good beef bones, preferably leg and knuckle
1 pound beef chuck, cubed
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
2 tablespoons salt
¼ cup tamari
¼ cup fish sauce
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 pounds London broil or flank steak sliced thin and cooked in the broth for about 1 minute.
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin Sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, galangal, ginger, beef bones and beef and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the salt, fish sauce, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Making sure you spoon away the “scum” that rises to the top of the soup ban from the bones. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the raw beef into the pot of boiling stock and cook for 1 minute. Remove and place atop the noodles, ladle broth over the noodles and beef and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Chicken Pho

February 3rd, 2011 § 0 comments § permalink

Serve 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
A 1-inch section of galangal, peeled and chopped
A 2-inch section of ginger, peeled and chopped
3-5 pounds of chicken pieces, wings and other bones
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
2 tablespoons salt
¼ cup tamari
¼ cup fish sauce
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 chicken breasts, poached in the broth and shredded with fingers and set aside
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers sliced thin, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, galangal, ginger, chicken bones and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the salt, fish sauce, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Making sure you spoon away the “scum” that rises to the top of the soup ban from the chicken. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the shredded chicken into the pot of boiling stock to reheat, for about 10 seconds only. Remove and place atop the noodles, ladle broth over the noodles and chicken and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Tofu Vegetable Pho

February 3rd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
3 cloves garlic
1 shallot, chopped large
A 1-inch piece of galangal, peeled and chopped
A 2-inch piece of ginger, peeled and chopped
2 small carrots, cut into large pieces
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
¼ cup dried shitakes
2 tablespoons salt
¼ cup tamari
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 pounds of tofu, cut into bit sized squares, seasoned with tamari and fried
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin Sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, shallots, carrots, galangal, ginger, and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the dried shitakes, salt, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the fried tofu on top of the noodles and ladle broth over the noodles and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Laotian Summer Rolls

February 3rd, 2011 § 0 comments § permalink

Makes approximately 15 rolls

INGREDIENTS

For rolls

4 oz rice vermicelli noodles
15 spring roll rice paper skins
5 ounces deep fried tofu, sliced into rectangular pieces (appx. 2 inches x ½ inch)
3 carrots, peeled and julienned
1 cup oyster mushrooms / other julienned vegetable of your choice
1 cup bean sprouts
1 cup fresh cilantro sprigs, cut into 2 inch long sprigs
1 cup fresh mint leaves
1 cup scallions, sliced into 3 inch long sprigs

For dip

2 tablespoons smooth peanut butter
½ cup of hoisin sauce
½ tablespoon of fish sauce

DIRECTIONS

Bring a pot of water to boil and turn off the heat. Soak the noodles in the hot water for 3 minutes or until the noodles have softened. Bring another pot of water to boil, turn the heat off and then put it aside (you will use this water to moisten spring roll skins). Ladle several cups of hot water into a large bowl.

Dip a spring roll skin into the bowl of warm-hot water. Spread onto a large plate. On the edge closest to you, assemble a “sleek palm-full” of noodles as instructed in class. On top of the noodles, place one piece of tofu, an amount of carrots, oyster mushrooms, julienned vegetables of your choice (if using), some bean sprouts, 2 cilantro sprigs, 2 mint leaves and one sprig of scallion. Carefully roll, again, using the “envelope method” as instructed in class. Repeat for each roll.

For the dip, in a saucepan, over low heat, stir peanut butter until smooth. When the peanut butter has started to become a smoother consistency, add the hoisin sauce and stir for 1 minute. Add fish sauce, and stir.

© Recipe Property of John Vang

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