Tag Archives: sauce

How to make Hoisin Chicken Stir Fry

Hoisin Chicken Stir Fry has been roaming my mind for the past weeks. It was late night, I was watching TV and well, instead of airing something more mm scientific, discovery channel was airing a show on this guy who clones recipes from famous franchise restaurants. In this particular episode, he was trying to copy PF Chengs Chicken Mince. – So as an impulse buyer, I ordered the Hoisin sauce, for a chicken stir fry. Hoisin sauce is sweet, therefore you need to add salt to the chicken even if its a pinch. I did that and then used lemon to add after the chicken was prepared instead of using vinegar.

Hoisin Chicken Stir Fry
Hoisin Chicken Stir Fry

This recipe requires –

  • 3 tablespoons vegetable oil – (Olive oil doesnt really go with chinese cooking) – if you want to be healthy, go for peanut oil.
  • 1/2 onion sliced.
  • 1 red bell pepper, thinly sliced.
  • Chicken – i prefer my Chinese chicken diced.
  • Salt
  • Black pepper
  • Water
  • Hoisin sauce
  • Dried peanuts or cashews
  1. Heat a pan with 2 Tablespoon of oil, cook the onion, then add the bell pepper and cook it too.  – remove from the pan
  2. Add the 1 Tablespoon of oil, sprinkle the chicken with salt and pepper and add to the pan. – make sure to move it around when you cook it.
  3. Reduce the heat, add 2 Tablespoons of water and 1/3 cup of Hoisin sauce
  4. Simmer a slight (dont overcook it, the sauce stinks if its overcooked).
  5. DONE – mix in the vegetables which were done, mix it all up and serve on top of rice or eat just like that.

If you want to add these – Some people add peanuts or cashews to their stir fry, this should be done in the simmering process as you don’t want to cook the nuts.

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How to make Canarian Mojo Sauce

This is the sauce, the Mojo Sauce.

Mojo Sauce
Mojo Sauce

Where I come from, that would be – Canary Islands, we have a special sauce which we pretty much enjoy with everything. I would like to share this with you.

  • 150ml olive oil
  • 20ml vinegar
  • 8 garlic cloves
  • 2 cayene chilli – optional to make spicy
  • 1 big red pepper (remove the seeds)
  • 1 teaspoon sweet chilli powder (paprika powder – mostly for color)
  • 1 teaspoon powder cumin (jeera)
  • 1/2 teaspoon salt

BLEND IT.

For thicker texture – pan fry bread and blend it in with the sauce.

When making the sauce, I realized there was an oily taste to it. This could be possibly due to the olive oil being too strong, to counter act the taste, I added 3 teaspoons of tomate puree.

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How to make Hummus

Hummus is one of my favorite sauce? side dish? lunch items? – that’s the thing about hummus, it works as a replacement for pretty much anything if done right.

To start you will need the following ingredients – This yielded me a 1L container of Hummus.

For the chickpeas, if you can get them fresh that would be much better. You will have to soak them overnight with 1/2 teaspoon of baking soda. In the morning, cook them in a pressure cooker until you get 4 pressure whistles. (don’t throw the water away, it will be used later on)

  • 500gr Chickpeas
  • 1/2 Cup Lemon Juice
  • 1/4 Cup Tahini Paste
  • 1 Garlic Clove – Minced
  • 2 Tablespoon Olive Oil
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon ground Cumin (Jeera)
  1. Blend Tahini Paste and Lemon Juice – make it creamy.
  2. Add Olive Oil, minced garlic, cumin, salt – blend
  3. Add 250gr of chickpeas – blend – add the rest and blend

To improve the creamy texture, add water – 2-3 Tablespoons should do it. I used the water which was left over from the pressure cooker.

If you like the off taste which hummus gives in some places, then add a bit more of the tahini paste.

To serve, I garnish with parsley and olive oil – some even use paprika.

Hummus
Hummus

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