I've finally done it.
I wanted to call it "Sauce of Wonder", but thought that was a buit pretentious so I enlisted my husband's help to name it. He suggested translating it to Vietnamese - nước sốt kỳ diệu. Not really a name that will come easily to most, and not really easy to search for. I translated it back to English and it is "Magic Sauce". I kind of like that. It has a nicer ring to it that "Hoisin Substitute". Plus it has been a while since I've had hoisin and this may be nothing like it.
- 1/2 cup Golden syrup
- 1/4 cup gin
- 1/4 cup syrup reserved from tinned pears
- 1 1/2 tsp salt
- 2 tsp carob syrup **
- 1 tsp tapioca starch
- In a small saucepan place all ingredients except one teaspoon of the carob syrup and the tapioca starch. Gently bring to the boil giving an occasional stir.
- Simmer until the bubbling starts to look frothy, take off heat and add combined carob syrup and tapioca. Stir through and place back onto heat.
- Bring the mixture back to the boil. When it looks frothy again it is done.
- Let cool (don't be tempted to taste it before it has cooled a lot as it will be incredibly hot) and store in a sealed container in the fridge.
- Add to phô or stir-fry. Or use as a BBQ marinade for meat.
** If you don't have carob syrup then you could substitute something else. I haven't tried, but I think that half a teaspoon of carob powder mixed with two teaspoons of boiling water would have a similar result or the same amount of instant decaf coffee might too.