I recently discovered Hoisin sauce and absolutely love it and use it whenever possible. And now that I found your channel, I am learning from a true Master Chef. Thank you Sir!
This man is a great educator! I wonder why he has a few subscribers? He deserves 100k or more! Thank you very much sir for the detailed explanation. You shared jewels of knowledge and wisdom especially in stir fry cooking style. Just subscribed to your channel.
Short attention span audience; most want an instant answer; not a history lesson and anecdotal stories; which is a lost art; I am grateful for his teaching style; Thank You Mr. Tak ,
@@copperlocks1 Could be. I love that he gives a bit of the history. He's easy to understand, has a calm manner and pleasant voice. He's a Chinese Max Miller [Tasting History] cum Lao Tsu. I'm surprised that the Algorithm didn't present his channel to me. If I hadn't been sorting through sites for oyster sauce uses, I wouldn't have found him!
He needs to post constantly and use tons of hashtags and whatever algorithm voodoo. He should make shorts for each video and have his fulll featured videos linked for those of us who appreciate his long video
We were smoking Marlin today. I used Hoisen Sauce to baste the Fish. I brushed on a coat every 30 minutes of the 6 hour smoking process. Absolutely delicious!!!! Not too sweet, very nice compliment to the smoked fish flavor. Great Video, Thank You!!!
I enjoyed your explanation. I cook for a family member who can't have wheat and have used gluten-free hoisin sauce as a dark soy substitute and sweetener. Glad to know my instincts were on the right track. Thank you.
While my husband loves my homemade sweet and sour sauce, hoisin sauce is my favorite. I use it as a cooking sauce, over fried rice, and as a dipping sauce when I stir-fry chicken (dusted lightly in corn starch and Tak's special seasoning mix).
You are a very likable guy. Greetings from Savannah Georgia USA 🇺🇸 Thank you for this video, I have never tried hoisin sauce and I am very excited now to do so.
I thank you, Tak!! Southeast Asian cooking has become my VERY FAVORITE Cuisine, after being stationed in Nakom Phenom, Thailand, and Nha Trang, Vietnam, for about 2 years, courtesy of the United States Air Force!! LOL!! Sauces are deliciously flavored, with lots of veggies, and not 'meat-centered'. HEALTHY EATING! Tak, I am looking forward to MANY MORE OF YOUR EDUCATIONAL VIDEOS!
Thank you very much. I have just found your channel, and have adopted some of your ideas to delicious effect! I look forward to seeing and trying more.
I have tried many of your templates. They all turned out great. Thanks to you I cook more Chinese food now. It's much cheaper and better than going out to eat. All of your videos are very helpful. Thank you. We have a local Chinese restaurant that makes their own duck or plumb sauce. I would love to try to make one. But don't know where to start.
Great to hear! I definitely would like to help out in coming up with a duck dish. Please tell me more what you are looking for in flavor and texture of the duck. You can write me at wokwithtak@gmail.com. Thank you for your comments!
Thank you for your explanation. Actually I had no idea what hoisin sauce is. I thought cooking sauce for sea food by name. Now I know and loved the idea using substitute of sugar or as teriyaki sauce. I really like it and followed your channel.
Very interesting! When I was young, one of our neighbors was an old diplomat (& his wife) from the Republic of China...Mr. & Mrs. Si...who fled China to the US when the communists took over. As they were from N. China, I'm sure that the meals they served us were very different than than Cantonese style which was all that was available in US-Chinese restaurants at the time. It didn't occur to me that I was eating something rare here at the time. And, for years, Cantonese style was all I ate of Chinese cooking. Years later, my uncle Lou, who lived next to NYC Chinatown took me to a new restaurant, there, called the Dumpling House...where I first ate Moo Shu Pork and was reintroduced to N. China cuisine...and I've been in love with it ever since (together w/ Szechuan & Hunan styles).
I use hoisin fairly often. It's great with salmon. I like your theory of the name origin. It's a great dipping sauce for seafood, but also in stir fry for sweetness and all its complex flavor - in moderation.
I have been using it as a base for sauces thank you for explaining the sauce and its use. Have you ever made a mandarine orange based sweet sauce for egg rolls if so please share it with us. A first generation family Chinese restaurant would make it and it was so much better than plum or duck sauce but when the grandfather died it died with him. We lost a good man and the best dipping sauce i ever had.
Hoisin sauce, I have no idea how to use it but I will put it in a wish list of recipes so to say. I'm a beginner at really learning how to cook so this intrigued me.
I remember my Grandfather with the way or manner you talk. Your gestures and calming tone, pace and voice. I subcribed and be looking forward for more. Xie Xié
I Love this Video. I bought this sauce and plan to use it on my stir fry chicken , i Will add it as extra season to ground beef for making Jamaican Patties. I Will use it on fry chicken tenders wraps. Thanks so much for the history on this sauce. I Love using it.
I have that huge bottle of hoisin sauce you showed. I love it! I can’t get enough of it, ever since I was little girl. I can’t live without it as an absolutely must have kitchen staple, and I use about 3/4 of the 36oz bottle every month. I eat it with noodles, pork, fried chicken, char siu, and many, many other things.
Very informational video; just something I was looking at at the moment. I knew I'd subscribe to this channel the moment I played it. Subscribed!!! Easy win!!!
I use hoisin sauce and oyster sauce and soy sauce and sweet chili sauce and I have no idea what I’m doing. I’m watching you to figure out what it is. I love Thai food and Chinese food and would love to do it at home but I just stumble through it. Keep teaching me thank you.
Just found your vid. Great. Love Asian food making my stir fry tomorrow. Our children enjoy my different foods of this kind. Went to an Asian grocery today and bought several bags of different sauces, and packs of Szechuan hot seasonings. Fla. USA🐻
Hi, as may know if remember me lol, love hoisin and oyster sauce, I assumed hoisin was a Mongolian type sauce til found out many uses, we have a multi culture Chinese restaurant and a favorite is "Mongolian beef" unlike anywhere else. It's made with beef, onion slices, 2" chopped scallions, and a broth made with hoisin. Another restaurant had Cantonese beef and scallions also had hoisin, onion, scallions but thick sauce and topped with a coarse pepper, whenever we go out (rarely now) I ask and they give their version which is fresh cuz chef creates it on the fly lol. I make the Mongolian way and use beef broth. Now learned a lot from you ty. America makes Americanized Asian dishes, I have some books on the original versions, and good, definitely healthier. Tyvm tc
@@cyclopsvision6370 I know lol. That's what was trying to say. It's called that but I love Mongolian beef and there's no broth or hoisin.. it's really good but not Mongolian beef. Don't know why they call it that? Seems like every restaurant plays to American flavors, very few traditional Asian restaurants that are authentic.. my comment was to point this out. Ty
every time i eat peking duck, i reminded of my aunts chinese friend, they have a chinese restaurant in west palm beach florida and they served me some peking duck with that soft flour shell and it was amazing. they even packed me a lunch bowl to eat on the train home, i didn't even know what was in it until i opened it, it was a crispy roast pork, peking duck and some vegetables and rice, i kinda felt bad for the people on the train they might have caught whiff of that goodness
Excellent video, as are all your instructional videos. I love the flavor profile in Hoi sin sauce but, in some dishes, it has a tendency to overpower the flavors of that dish. Fried rice is a good example.
I saw a Tiktok about a guy who kept buying more Hoisin sauce even though he already had some, so I got some. Now I gotta figure out what to put it on 😂
Just to make it clear, hoisin sauce is not exactly the sauce used in northern China; it’s probably more popular in the States than in China. I grew up in Beijing and people never serve peking duck with hoisin sauce there; they use tianmian sauce (甜面酱) instead, the three characters of which literally mean sweet flour sauce. Tianmian sauce is an authentic northern Chinese dipping sauce usually served with cucumbers, Chinese radishes, or Chinese leeks, and it is the sauce used in Chinese KFCs, not hoisin sauce. The two sauces can be used interchangeably in most cases. Both of them are derivatives of soy sauce, and they do have very similar flavor profiles. The relationship between hoisin sauce and tianmian sauce resembles the relationship between ketchup and tomato sauce. Hoisin sauce is a processed store-bought sauce that has a long list of ingredients and probably uses xanthum gum as its thickening agent; tianmian sauce is a hearty homemade sauce and its thickening method is similar to a roux, which gives it a unique nutty flavor and an adjustable texture. If you cook at home, I would suggest that you make your own tianmian sauce instead of buying hoisin sauce; this is what the nothern Chinese do at home. It is more affordable and has a better texture imo. The recipe for tiamian sauce is very simple: flour, any neutral (flavorless) oil, light soy sauce and sugar. You basically add soy sauce and sugar to a roux (oil instead of butter) and there you have it. Just add water if it’s too thick.
I like it. Thank you very much for your suggestions. I had Peking duck in Beijing, but I did not realize that tianmian sauce was used instead of hoisin sauce. I will give that a try. I greatly appreciate your comments, as I have learned something new! I will make tianmian sauce and give it a try. Most appreciated!
Thanks! I'm looking forward to make my own sauce and this "tiamian" is a good idea for the base, but think you omitted the acidic element 🤔rice vinegar maybe or tamarind!? I will definitely use a toasted sesame oil and the five spices I like: cloves, star anise, cinnamon, nutmeg, and fennel as well as ginger. P.S. I made what I had in mind, but it isn't transparent sauce like hoi sin, so I added a tbsp of peanut butter and it turned out delicious peanut sauce! For the hoi sin I will use a starch, corn or tapioca probably!
Yes! I made my own hoi-sin sauce! Water, brown sugar, soy sauce, apple vinegar, 5 spices, ginger, corn starch! It turned out exactly like the store bought! ❤sweet, aromatic, transparent, very dark brown
You have such a calming voice and energy. I have subscribed.
i cant lie, this definitely sold me on hoisin sauce. Gonna try it tomorrow
you wont regret
I recently discovered Hoisin sauce and absolutely love it and use it whenever possible. And now that I found your channel, I am learning from a true Master Chef. Thank you Sir!
This man is a great educator! I wonder why he has a few subscribers? He deserves 100k or more! Thank you very much sir for the detailed explanation. You shared jewels of knowledge and wisdom especially in stir fry cooking style. Just subscribed to your channel.
Short attention span audience; most want an instant answer; not a history lesson and anecdotal stories; which is a lost art; I am grateful for his teaching style; Thank You Mr. Tak ,
@@copperlocks1 Could be. I love that he gives a bit of the history. He's easy to understand, has a calm manner and pleasant voice. He's a Chinese Max Miller [Tasting History] cum Lao Tsu.
I'm surprised that the Algorithm didn't present his channel to me. If I hadn't been sorting through sites for oyster sauce uses, I wouldn't have found him!
there are a few like Mandy @ better than takeout
I just subscribed.
He needs to post constantly and use tons of hashtags and whatever algorithm voodoo. He should make shorts for each video and have his fulll featured videos linked for those of us who appreciate his long video
In addition to regular hoisin sauce, they now sell hoisin sauce with lemongrass at the WalMart and it is delicious! Love your videos Mr. Tak!
Thanks for the tip! I will give that a try!
We were smoking Marlin today. I used Hoisen Sauce to baste the Fish. I brushed on a coat every 30 minutes of the 6 hour smoking process. Absolutely delicious!!!! Not too sweet, very nice compliment to the smoked fish flavor. Great Video, Thank You!!!
I enjoyed your explanation. I cook for a family member who can't have wheat and have used gluten-free hoisin sauce as a dark soy substitute and sweetener. Glad to know my instincts were on the right track. Thank you.
I think that you are right on the mark. Thank you for your comments!
While my husband loves my homemade sweet and sour sauce, hoisin sauce is my favorite. I use it as a cooking sauce, over fried rice, and as a dipping sauce when I stir-fry chicken (dusted lightly in corn starch and Tak's special seasoning mix).
Sounds great!
You are a very likable guy. Greetings from Savannah Georgia USA 🇺🇸
Thank you for this video, I have never tried hoisin sauce and I am very excited now to do so.
Glad I found this channel. Thank you for the content, uncle.
I thank you, Tak!! Southeast Asian cooking has become my VERY FAVORITE Cuisine, after being stationed in Nakom Phenom, Thailand, and Nha Trang, Vietnam, for about 2 years, courtesy of the United States Air Force!! LOL!! Sauces are deliciously flavored, with lots of veggies, and not 'meat-centered'. HEALTHY EATING! Tak, I am looking forward to MANY MORE OF YOUR EDUCATIONAL VIDEOS!
Love your channel, you have a wealth of knowledge when it comes to cooking and food. ❤ thank you for sharing
This adds so much flavor to foods and sauces
Thank you Tak! You are so kind and positive, I will continue to watch
I am very gratify to learn that I could make a difference for people through my videos. I appreciate your kind words! Than you!
Thanks for the detailed background information and stories with your posting.
You've a really gentle and calming aura. I'm going to subscribe.
Thank you Sifu … learned a lot from your short video..
Thank you for this video and your teaching. Blessings to you
Thank you for the education this knowledge will make my cooking that much more enjoyable.
Thank u for the info, such eloquence .....
I enjoy your Vlog ...
Thank you very much. I have just found your channel, and have adopted some of your ideas to delicious effect! I look forward to seeing and trying more.
Extremely informative😊 Thank you.
I have tried many of your templates. They all turned out great. Thanks to you I cook more Chinese food now. It's much cheaper and better than going out to eat. All of your videos are very helpful. Thank you. We have a local Chinese restaurant that makes their own duck or plumb sauce. I would love to try to make one. But don't know where to start.
Great to hear! I definitely would like to help out in coming up with a duck dish. Please tell me more what you are looking for in flavor and texture of the duck. You can write me at wokwithtak@gmail.com. Thank you for your comments!
Thanks for your knowledge Sir
Thank you for your explanation. Actually I had no idea what hoisin sauce is. I thought cooking sauce for sea food by name. Now I know and loved the idea using substitute of sugar or as teriyaki sauce. I really like it and followed your channel.
You’re an awesome authentic cook on CZcams!
Your video give many knowledge for the beginner who want to be chef without money thanks sir
Fantastic video, sir. Thank you very much.
Thank you for this direct and very informative explanation or narrative about Hoisin sauce
Very interesting! When I was young, one of our neighbors was an old diplomat (& his wife) from the Republic of China...Mr. & Mrs. Si...who fled China to the US when the communists took over. As they were from N. China, I'm sure that the meals they served us were very different than than Cantonese style which was all that was available in US-Chinese restaurants at the time. It didn't occur to me that I was eating something rare here at the time. And, for years, Cantonese style was all I ate of Chinese cooking. Years later, my uncle Lou, who lived next to NYC Chinatown took me to a new restaurant, there, called the Dumpling House...where I first ate Moo Shu Pork and was reintroduced to N. China cuisine...and I've been in love with it ever since (together w/ Szechuan & Hunan styles).
I use hoisin fairly often. It's great with salmon. I like your theory of the name origin. It's a great dipping sauce for seafood, but also in stir fry for sweetness and all its complex flavor - in moderation.
Thank you for your comment! I have never used it with salmon, and I need to give that a try.
I like the way you think! We've also always used it with salmon, on top of some white rice...Yum!
I bought some hoisin cuz of that one TikTok 😂
I love your videos. Thank you so much. Regards from Australia.
Thank you very much your videos are great 👍 make more .
I have been using it as a base for sauces thank you for explaining the sauce and its use. Have you ever made a mandarine orange based sweet sauce for egg rolls if so please share it with us. A first generation family Chinese restaurant would make it and it was so much better than plum or duck sauce but when the grandfather died it died with him. We lost a good man and the best dipping sauce i ever had.
Excellent presentation.👍
Hoisin sauce, I have no idea how to use it but I will put it in a wish list of recipes so to say. I'm a beginner at really learning how to cook so this intrigued me.
I remember my Grandfather with the way or manner you talk. Your gestures and calming tone, pace and voice. I subcribed and be looking forward for more. Xie Xié
I Love this Video. I bought this sauce and plan to use it on my stir fry chicken , i Will add it as extra season to ground beef for making Jamaican Patties. I Will use it on fry chicken tenders wraps. Thanks so much for the history on this sauce. I Love using it.
I have that huge bottle of hoisin sauce you showed. I love it! I can’t get enough of it, ever since I was little girl. I can’t live without it as an absolutely must have kitchen staple, and I use about 3/4 of the 36oz bottle every month. I eat it with noodles, pork, fried chicken, char siu, and many, many other things.
I love hoisin sauce
Very systematically said👍 super info. Thank you tak. And tak mean actually thank you in my language😊
Very informative thank you for making this video!
Thank you, kind sir. New subscriber.
Very informational video; just something I was looking at at the moment.
I knew I'd subscribe to this channel the moment I played it.
Subscribed!!! Easy win!!!
Very good.video and explained very well.just going to the supermarket to purchase sauce.
I thumbed up your video just based off your Demeanor and overall energy. You seem like a very nice person. ☮️
Best information ever got for hoisin sauce. Tq Mr Tak.
Very informative! Thank you!
Extremely informative, thank you! I just suscribed to your channel. Greetings from France 👋
I use hoisin sauce and oyster sauce and soy sauce and sweet chili sauce and I have no idea what I’m doing. I’m watching you to figure out what it is. I love Thai food and Chinese food and would love to do it at home but I just stumble through it. Keep teaching me thank you.
Just found your vid. Great. Love Asian food making my stir fry tomorrow. Our children enjoy my different foods of this kind. Went to an Asian grocery today and bought several bags of different sauces, and packs of Szechuan hot seasonings. Fla. USA🐻
Hi, as may know if remember me lol, love hoisin and oyster sauce, I assumed hoisin was a Mongolian type sauce til found out many uses, we have a multi culture Chinese restaurant and a favorite is "Mongolian beef" unlike anywhere else. It's made with beef, onion slices, 2" chopped scallions, and a broth made with hoisin. Another restaurant had Cantonese beef and scallions also had hoisin, onion, scallions but thick sauce and topped with a coarse pepper, whenever we go out (rarely now) I ask and they give their version which is fresh cuz chef creates it on the fly lol. I make the Mongolian way and use beef broth. Now learned a lot from you ty. America makes Americanized Asian dishes, I have some books on the original versions, and good, definitely healthier. Tyvm tc
There is no dish called Mongolian beef with that flavor profile that is eaten or served in Mongolia, LOL
@@cyclopsvision6370 I know lol. That's what was trying to say. It's called that but I love Mongolian beef and there's no broth or hoisin.. it's really good but not Mongolian beef. Don't know why they call it that? Seems like every restaurant plays to American flavors, very few traditional Asian restaurants that are authentic.. my comment was to point this out. Ty
Great video. Great voice. Great educational content.. I hope your channel grows!
I appreciate that!
Thank You
Very informative! Subscribed. Looking forward to getting better at cooking Chinese and other E Asian dishes.
Love this man's explanation
I've tried the KFC wrap as mentioned in the video when I visited China and it was sooo good with the hoisin sauce
Already subscribe cuz very informative your vedio about Chinese traditional cooking
Thanks for all your explanations, great video!
👍
appreciate the tips and the history lesson aswell 🙏
I love Chinese food
Wow, great insight!
Super. Merci beaucoup
This is so instructive, thank you for such a beautiful explenation.
I had so many questions about Hoisin sauce, and he answered them all.
Great video, Tak. And nice shirt!
Many thanks!!
Very interesting
I used it in egg fried rice its really good
Thank you for this Valuable Video! I can't wait to Cook with my Hoisin Sauce!!!
I always wondered what flavor that was with peaking duck and now I finally figured it out. Thank you 🙏
Thank you
This video sounds like a training video for an upscale restaurant, very professional 👍
Most informative! Thank you.
Great video, great information, keep up the good work.
My Favorite Chinese Dish is Peking Duck :) it's my Favorite dish From My childhood :)❤❤
Good vibe, nice info. Thanks Tak.
Hoisin sauce is also used at many Vietnamese restaurants when eating Pho 🍲 adding in the desired amount at the table.
It is crucial for Phô!
It comes as a dipping sauce along side of a hot sauce (like salt & pepper) in the Cambodian restaurants up in Lowell, MA
every time i eat peking duck, i reminded of my aunts chinese friend, they have a chinese restaurant in west palm beach florida and they served me some peking duck with that soft flour shell and it was amazing. they even packed me a lunch bowl to eat on the train home, i didn't even know what was in it until i opened it, it was a crispy roast pork, peking duck and some vegetables and rice, i kinda felt bad for the people on the train they might have caught whiff of that goodness
0:52 in and i love this guy !!!
Enjoyed your video very much. Thank you.
Thanks for sharing your knowledge I admire it 🙇🏻♀️ now I separately know it thanks sir ❤️
Love your vids, good to see you're still doing them!!! And the sauce is uber too :D
Outside of soy and sesame I guess this is the next step in broadening the pantry as far as flavoring asian dishes. thanks!
I used it in the shrimp fried rice I made last night. Tasted pretty good.
And I also Love the Wan Tan soup :) also my Lovely dish from my childhood :) ❤❤
Swag like wan tan soup
thank you so much! what is the main difference between char siu sauce and hoisin sauce?
i would love the recipe for the childhood noodle dish please
Thank you for the info! I learned so much!
You are most welcomed!
Excellent video, as are all your instructional videos. I love the flavor profile in Hoi sin sauce but, in some dishes, it has a tendency to overpower the flavors of that dish. Fried rice is a good example.
big fan of your channel 👌👍🇬🇧
Ahhhhhhh. Wish i would have came across your 🎥 before i went to the store. Thank you so much for the explanation be blessed.
You are so welcome
I saw a Tiktok about a guy who kept buying more Hoisin sauce even though he already had some, so I got some. Now I gotta figure out what to put it on 😂
Love your channel
very very imformative..!! ty.
Outstanding!!
thank you!
Just to make it clear, hoisin sauce is not exactly the sauce used in northern China; it’s probably more popular in the States than in China. I grew up in Beijing and people never serve peking duck with hoisin sauce there; they use tianmian sauce (甜面酱) instead, the three characters of which literally mean sweet flour sauce. Tianmian sauce is an authentic northern Chinese dipping sauce usually served with cucumbers, Chinese radishes, or Chinese leeks, and it is the sauce used in Chinese KFCs, not hoisin sauce.
The two sauces can be used interchangeably in most cases. Both of them are derivatives of soy sauce, and they do have very similar flavor profiles. The relationship between hoisin sauce and tianmian sauce resembles the relationship between ketchup and tomato sauce. Hoisin sauce is a processed store-bought sauce that has a long list of ingredients and probably uses xanthum gum as its thickening agent; tianmian sauce is a hearty homemade sauce and its thickening method is similar to a roux, which gives it a unique nutty flavor and an adjustable texture.
If you cook at home, I would suggest that you make your own tianmian sauce instead of buying hoisin sauce; this is what the nothern Chinese do at home. It is more affordable and has a better texture imo.
The recipe for tiamian sauce is very simple: flour, any neutral (flavorless) oil, light soy sauce and sugar. You basically add soy sauce and sugar to a roux (oil instead of butter) and there you have it. Just add water if it’s too thick.
I like it. Thank you very much for your suggestions. I had Peking duck in Beijing, but I did not realize that tianmian sauce was used instead of hoisin sauce. I will give that a try. I greatly appreciate your comments, as I have learned something new! I will make tianmian sauce and give it a try. Most appreciated!
Thanks! I'm looking forward to make my own sauce and this "tiamian" is a good idea for the base, but think you omitted the acidic element 🤔rice vinegar maybe or tamarind!?
I will definitely use a toasted sesame oil and the five spices I like: cloves, star anise, cinnamon, nutmeg, and fennel as well as ginger.
P.S.
I made what I had in mind, but it isn't transparent sauce like hoi sin, so I added a tbsp of peanut butter and it turned out delicious peanut sauce!
For the hoi sin I will use a starch, corn or tapioca probably!
Yes!
I made my own hoi-sin sauce!
Water, brown sugar, soy sauce, apple vinegar, 5 spices, ginger, corn starch! It turned out exactly like the store bought! ❤sweet, aromatic, transparent, very dark brown
@@ixoraroxi Definitely much healthier!
Warren L...Wonderful information, you taught me, how to make an enhancing sauce. Thank you.
Thankyou Tak for knowledge
8:29 How do I use Hoisin Sauce?
Great video, thank you
Glad you liked it!
Good information I like to use it a lot but I did not know what kind of dishes fit in