Healthy Recipes


Growing up in Ireland back in the day Chinese food wasn’t very common and we only had what was mass produced and whatever reached the Ireland, in regard …

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  1. * Sweet and Sour Sauce
    Blend until smooth: 100 ml boiled water, 2 tbsp arrow root flour, few tbsp tamari, 100 ml maple syrup, 3 tbsp rice wine vinegar, 2 tbsp tomato puree, 2 cloved peeled garlic, a thumb-size piece of ginger
    * Hoisin Sauce
    Blend until smooth: 5 tbsp water, 3 tbsp tahini or peanut butter, 1tbsp neutral oil, 3 tbsp coconut sugar, 3 tbsp tamari, 2 tbsp rice wine vinegar, 2 tbsp miso, 1/2 tsp chilli powder, 1 tsp chinese five-spice
    * Black Bean Sauce
    1 tin black beans (400g) = 240g drained black beans, 3 cloves of peeled garlic, 1 thumb sized piece ginger, 2.5 tbsp miso, 1 tsp maple syrup, 1 tbsp rice wine vinegar, 1/2 stock cube veg bouillon, 1 full can full-fat coconut milk

  2. Ingredients List

    Sweet and Sour
    100ml boiled water
    2 tbsp arrow root/flour
    2 tbsp tamari
    100ml maple syrup
    3 tbsp rice wine vinegar
    2 tbsp tomato puree
    thumb of ginger
    2 gloves of garlic

    5 tbsp water
    3 tbsp of tahini
    1 tbsp oil
    3 tbsp sugar
    3 tbsp tamari
    2 tbsp rice wine vinegar
    1.5 tbsp miso
    .5 tsp chilli powder
    1 tsp Chinese 5 spice

    Black Bean
    240g black bean
    3 cloves garlic
    1 thumb ginger
    2.5 tbsp miso
    1 tbsp maple syrup
    1 tsp rice wine vinegar
    1 tsp veg bouillon
    1 can coconut milk

  3. Hi from the US! Love your recipes and will definitely make these. About viscosity :), if you say a sauce is viscous it's implied to be thicker. Higher viscosity = more thick. Less viscous =thinner sauce.

  4. Sorry to be a pedant but water doesn't add viscosity it reduces viscosity. (something is described as viscous if it's thick or treacle like). Having said that, I like your videos and enjoy eating your recipes. Keep up the good work.

  5. There is no such letter as 'haitch'. It doesn't exist. You mean 'aitch' which is the letter between 'g' & 'i' in the alphabet. Had to say something as you did keep saying it!

  6. Black bean sauce
    1 tin of black beans drained and rinsed (240g net weight)
    3 cloves garlic
    1 tumb sized piece of ginger (Steve – I like how you say thumb without the h!)
    2.5 tbs miso
    1 tbs maple syrup
    1 tsp rice wine vinegar (can use apple cider or malt vinegar)
    1 tsp veg bouillon powder
    1 can full fat coconut milk or cashew milk
    Blend together
    Yields about 800ml (about 4 servings)

    Macros in whole sauce: 1175 kcal; 74g fat; 31.5g protein; 80g carbs; 31g fibre

    Sweet and sour sauce
    100 mls boiled water
    2 tbs arrowroot (or simple flour)
    2 tbs tamari
    100ml maple syrup (can use agave)
    3 tbs rice wine vinegar
    2 tbs tomato puree
    2 cloves garlic
    Tum (thumb) sized piece of ginger
    Blend until smooth
    Freezes well, lasts 3 days in fridge

    Hoisin – good for marinating, and can use to dip
    5 tbs water
    3 tbs tahini (or peanut butter)
    1 tbs neutral tasting oil
    3 tbs coconut sugar
    2 tbs tamari
    2 tbs rice wine vinegar (can use malt)
    1 tbs miso
    ½ tsp chilli powder
    1 tsp Chinese five spice
    Blendi blendi!

  7. yum! they all sound incredible. Sauces can really take dishes to the next level. One that I use constantly is a yellow bell pepper sauce. It works great on everything from roasted potatoes to pasta. Loved the sauce recipes! I need to try them soon 🙂

  8. I lived in China for 4 years and all of these ingredients are readily available in even my local 7eleven. 我应该手作这三个酱都。我感觉它们都非常好吃。

  9. I believe you’ll find it’s pronounced TUM sized 🙂
    Can’t be doing with all this new fangled THUMB nonsense.
    Love the sauces, keep up the amazing and inspirational work boys

  10. Three lovely sauces – Thank you 🙂 Although I agree with people pointing out that these are not Chinese, Dave did mention that they are his local/Irish interpretation of Chinese. McDonald's in China has its own local interpretation of its fare suited to its target market there and it's not exactly what they serve back West – actual Chinese cuisine would be somewhat difficult to market to Westerners as we'd be unlikely to appreciate much of the same foods typical on menus in China.

  11. Excellent stuff. Been wanting a vegan Hoisin sauce recipe. Would love to learn a vegan dipping sauce for soba noodles. Traditionally in Japan they use a fish sauce. Dish is called Zaru Soba. Also a vegan Ramen broth please 😀

  12. Again you outdone yourself love this very much. I stopped buying bottled sauces a long time ago for the reasons you mentioned. Thanks again. Love from Melbourne Australia 🙂

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