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.


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


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.


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.