Im sure there are many different sauces...but ya...the usual Hoisin one is just Hoisin and peanut butter. I guess the restaurants must make the peanut butter from scratch? Then boil with Hoisin. All ya have to do is do a test the simple way and see if it tastes the same.
Did a google and ya the first one just says Hoisin and peanuts. The the second like gots a few variations and dif. sauces.
ok, i think they use the juice from the boiled pork,just a litte, mix in hoisin sauce, sugar, a 1 tbs of peanut butter..stir while it's still boiling unitl all the ingredients are mixed up good. After that, sprinkle on top of the sauce the crushed peanuts and add shiraga
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ketchup i still dont know how they do the ingredient, thats why i cant make it myself
potential wife list:
any1 that cna make this suace
SAN FRANCISCO GIANTS 2010 and 2012 CHAMPS
........................ ok now i don't want to admit i know how to make it
I hope she was telling me the truth cause I plan to make this on the weekend.
The sauce you guys are talking about has these primary characteristic
1) tiny bit salty
3) creamy but not "cheese" creamy
So basically it's something like this: Hosin sauce + Peanut butter (alot of it), water, and simmer it over the stove to reduce it to a better consistency. The reason for the simmering is that those 2 things + water doesn't mix unless it's hot.
peanut butter is a bit creamy/salty/sweet, it's basically just a different style from the hosin sauce, dump a bunch in there with alot of w
Things to add: They usually add shred pickled carrot so it taste a bit fresh, and crush peanuts for the crunch. Most importantly they usually add some sort of chillies, either grounded chili (if you're into dry chilies), or fresh blended chili (not totally blended, there still parts). The bottled chilly sauces don't work well, for some reason it doesn't mix with the sauce. Oh, when you simmer it, throw a little salt on there or else the sweet is just gonna over throw it.
BTW if you're making spring rolls and are not really good at rolling (like me), i eat alot but my mom do the rolling. An easier to do it is to get a bamboo mat (the thing they make sushi), it works well.
The sauce that comes out in the little sauce bowl looks like a lighter version of hoison sauce with nothing in it. I just choose to add a little peanut and the oil chili on my own. I'll make it and take pics for you guys.BTW if you're making spring rolls and are not really good at rolling (like me), i eat alot but my mom do the rolling. An easier to do it is to get a bamboo mat (the thing they make sushi), it works well.
*adds Sugar to "Potential Wives" list*
anybody know how to make miso soup?
number of piercings - 8 and counting.
uuggg...miso/japanese soups are so bland and bouring. That is my impression anyways.