Yield: 1 servings
4 T Soy sauce,(usual/dark/light)
2 T Peanut butter/black bean paste
1 T Honey/molasses/white or dark sugar
2 t White vinegar
1/8 t Garlic powder
2 t Sesame seed oil
20 dr Chinese-style hot sauce, habanero, jalapeno
1/8 t Pepper
*The original without the variations stolen by Matt Giwer from AP
Recipes credited to Dee Wang who advised the first ingredient in each
item where there is more than one. Variations by Matt Giwer.
*EXPERIMENT! No you have control of the taste. Lighter for chicken
and pork, stronger for beef and game. Sweeter for Dim Sum.
*The commercial recipe is presumably the black bean paste. I presume
they are the same as Mexican/Spanish black beans.
*Different types of soy, molasses, some of the oil being hot pepper
oil, other styles of pepper sauce. All kinds of variations. However,
with light soy and honey, the taste of peanut dominates.
*Simply mix together. At first it does not appear like it will mix but
keep at it just a bit longer and you have Hoisin. Letting it rest
does not appear to improve the taste.
Contributed by: Matt Giwer
Compliment the chef.