I am pretty flabbergasted that I can't find any Hoisin sauce. I like the stuff. Does anybody know where I can get some? I prefer in Korat, but in BKK if that's the only place to find it.

i've seen some in macro ,dont know if its any good though not bought it

I am pretty flabbergasted that I can't find any Hoisin sauce. I like the stuff. Does anybody know where I can get some? I prefer in Korat, but in BKK if that's the only place to find it.

I picked up some at Top's Silom a few months ago. Makes a nice barbecue sauce!

thanks, lazeeboy. I'll pick some up my next trip to makro. I thin it and spread the sauce over salmon when I bake it. It would be even better on the BBQ grill.

You can also make your own, if you can get access to dried adzuki beans.

Makes 1 cup hoisin sauce

1/2 cup dried adzuki beans

5 cups water

2 tablespoons sesame oil

2 cloves garlic, peeled and minced

1 cup (packed) brown sugar

2 tablespoons water

1/4 cup cider vinegar

1/4 cup unseasoned rice vinegar

1/3 cup soy sauce

1/4 teaspoon Asian chile sauce, or to taste

Rinse the adzuki beans in cold water and drain. Pick through beans, discarding any discolored or broken beans. Bring the 5 cups of water to a boil in a medium pan. Add the beans and reduce the heat to low. Simmer, uncovered, until the beans are very tender, 1 1/2 to 2 hours. Drain the beans if there is any water remaining. When cool, transfer to a food processor and puree until smooth. Heat the oil in a large pan over medium heat. Add the garlic and saute, stirring frequently, until the garlic turns golden and fragrant, about 2 minutes. Stir in 1 cup of the bean paste, the sugar, water, vinegars, and soy sauce. Cook over low heat until the mixture thickens, 10 to 15 minutes. Add the chile sauce and cool. Transfer sauce to a glass jar or plastic container, cover tightly, and refrigerate for up to 1 month or freeze for up to 3 months.

It's available at Rimping in Chiang Mai, (Lee Kum Kee brand). Great for roasting a duck.

What would Moo Shoo Pork be without it.....look in the imported sauces section at any of the big chain stores , around the soy sauces.....a Chinese brand Lee Kum Kee....not sure if they're Chin or not....couldn't find on bottle !

What would Moo Shoo Pork be without it.....look in the imported sauces section at any of the big chain stores , around the soy sauces.....a Chinese brand Lee Kum Kee....not sure if they're Chin or not....couldn't find on bottle !

foodland on suk 11 has it for sure, bought some there a while back.

You can always try tops as central...or if you are really desperate, Villa!

It's around because the Thais do use it in cooking certain things. My wife always has a bottle, usually bought in Big C.

The Mall Korat, top shelf between Old El Paso taco seasoning mix and Spam.

rice555

Yep, got some, tried it, tossed it out. Vile tasting stuff, not at all like the Hoisin sauce I had in the US. Too sweet, too fruity, it tasted almost like plum sauce.

Yep, got some, tried it, tossed it out. Vile tasting stuff, not at all like the Hoisin sauce I had in the US. Too sweet, too fruity, it tasted almost like plum sauce.

Dont buy anything except Lee Kum Kee in Thailand.

Look at Tops, Big C, Villa Market, Foodland, certain Chinese Markets, Carrefour,... I dont think Tesco/Lotus carries it.

In Korat you have The Mall.... not sure about them, but you might try there as well.

It was the Lee Kum Kee stuff.

It was the Lee Kum Kee stuff.

???

Lee Kum Kee is the best seller in supermarkets, including Asian supermarkets, in the US.

I'm curious what were you using when you were there?

I honestly don't recall the brand. It was an opaque thick brown paste, not sweet at all to the taste. Watered down to the right consistency it made the thin sauce for mushu pork at the Chinese restaurants in the area. The stuff I got here was translucent and viscous like jelly. Maybe I'll try again. Maybe I grabbed the wrong jar, but it did say Hoisin sauce on it.

I honestly don't recall the brand. It was an opaque thick brown paste, not sweet at all to the taste. Watered down to the right consistency it made the thin sauce for mushu pork at the Chinese restaurants in the area. The stuff I got here was translucent and viscous like jelly. Maybe I'll try again. Maybe I grabbed the wrong jar, but it did say Hoisin sauce on it.

Hmmm.... or maybe a spoiled jar?

It shouldnt be jelly-like, but more of a sticky paste.

I had a Chinese girlfriend for 4-years when I was at University, she was from Beijing, and even she swore by Lee Kum Kee. Her mom even used it, and Ma was quite the cook. I find their sauces quite reliable as well, if I dont have the energy to make my own.

I personally like the Koon Chun brand.

http://www.koonchun.com.hk/product_hoisin.html