Foodie

Sunday, November 01, 2009

Black Bean Sauce




















I love these make ahead sauces and black bean is one of my most favorite. It is build with a few fresh ingredients for preparing impressively quick and bright tasting meals.
In Chinese black fermented beans is called Douchi/Dau see - read about it in Wikipedia

Try this sauce out in Steamed Pork Ribs and the traditional chinese Clams dishes.

Ingredients:

1/3 cup dried fermented black beans
1 bulb garlic - peeled
5 shallots - peeled
1 large piece ginger - skin removed
1 cup cooking oil
1 tbsp oyster sauce
1 teaspoon of soy sauce
1/2 cup shaoxing wine
Sugar and pepper to taste
Optional –chopped jalepeno peppers to taste
Sesame oil

Method

Rince black beans and drain well. Put into bowl, using a wooden spoon or fork, gently mash the black beans a few times slightly to release its flavor and pour shaoxing wine over. Allow to soak.

Using the chopper or food processor, mince the garlic, shallots and ginger until fine.

Heat oil and saute the minced garlic, shallots,ginger and chopped jalapeno peppers(if using) until fragrant, then add in the soaked black beans together with the wine. Allow it to come to the boil and adjust the taste with sugar and pepper.

Allow to cool, then put sauce into sterilized jar and top with sesame oil. Keep in the fridge.




Serves


15 comments:

Mary said...

I'm thrilled that you posted this, Lily. I pay a small fortune for a tiny jar of black bean sauce. No more! I'm slowly but surely beginning to accumulate recipes for the Asian sauces we use. That's a good thing.

Little Corner of Mine said...

Wow, you even made your own black bean sauce!

Ube said...

Like Mary, I get mine from the Asian stores and use it a lot in stir frying from veggies to chicken meat. I will be making this coming Thanksgiving weekends. Thanks again for sharing your recipe.

chinchyesek said...

I do a simplified basic version
consisting of garlic,
chilli, fermented black beans,
all minced, rice wine & sugar, other
stuff may be added in cooking
process of dish in question.

Lee Lee said...

Hi Lily,

Can we made fermented black bean ourselves? I have no idea where to buy! thanks.

lilyng said...

lee lee

any asian grocery stores or supermarket carry fermented black beans. i don't know how to make them at home from scratch.

chinchyesek said...

They are very cheap indeed
especially if purchased in
quantity and those emanating
from China, keeps for ages
in a cool part of the fridge.

Rebecca said...

Hi Lily, I did not add in the shaoxing wine, no wonder it did not taste that good. Thanks for sharing the little tips here and there. We love to fry it with bitter gourd and some meat or prawns.

Quyen said...

Hi Lily, how are you?

Can you please tell me if this is the same as min xia (pronounced in Cantonese, the first word sounds like noodle) Thank you.

Quyen

lilyng said...

quyen

this is hak tau see - hak in cantonese as in black, tau as in bean. tau see - bean.

min see - is made from soya bean

Quyen said...

Thanks Lily for your quick reply.

Do you know what "min see" call in English or Vietnamese (I can speak Cantonese but can't read) so I can search for more information?

Do you have a recipe which uses this ingredient?

Do you have a photo of this ingredient?

I just vaguely remembered that my mum used to mash it and cook with pork ribs (similar to your Steamed pork ribs) It's a very yummy dish.

Please forgive me for firing these questions at you. Your help is very much appreciated.

I am a silent reader of your blog and love it so much because your dishes remind me of my mum's cooking. I really admire your generosity to share your recipes and willingness to help whenever you can.

Cheers

Quyen

lilyng said...

quyen

do not apologise, i am forever asking and will not be satisfied until i get all the answers.

here is a link for min see and btw it is also called tau cheong - bean paste and in Malay - tauchu http://www.chilli-and-peppers.com/Bean-Paste-Chilli-Fish.html.

if you google for soya bean paste and click images, there will be more pictures.

i used it quite often and here is one of the recipes http://lilyng2000.blogspot.com/2009/05/braised-pork-shank-with-king-topshell.html

Quyen said...

Thanks Lily. I'll look into it and if I have any question I'll come back to you.

Cheers

Quyen

Johan said...

Hi Lily,

When you say 5 shalottes, do you mean the small asian ones, half the size of a golf ball.....

Best,

Johan in Stockholm

lilyng said...

johan in Stockholm

yes, small asian shallots are the ones used, they are sweeter in flavor.

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