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
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
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
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.
ReplyDeleteWow, you even made your own black bean sauce!
ReplyDeleteLike 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.
ReplyDeleteI do a simplified basic version
ReplyDeleteconsisting of garlic,
chilli, fermented black beans,
all minced, rice wine & sugar, other
stuff may be added in cooking
process of dish in question.
Hi Lily,
ReplyDeleteCan we made fermented black bean ourselves? I have no idea where to buy! thanks.
lee lee
ReplyDeleteany asian grocery stores or supermarket carry fermented black beans. i don't know how to make them at home from scratch.
They are very cheap indeed
ReplyDeleteespecially if purchased in
quantity and those emanating
from China, keeps for ages
in a cool part of the fridge.
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.
ReplyDeleteHi Lily, how are you?
ReplyDeleteCan you please tell me if this is the same as min xia (pronounced in Cantonese, the first word sounds like noodle) Thank you.
Quyen
quyen
ReplyDeletethis is hak tau see - hak in cantonese as in black, tau as in bean. tau see - bean.
min see - is made from soya bean
Thanks Lily for your quick reply.
ReplyDeleteDo 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
quyen
ReplyDeletedo 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
Thanks Lily. I'll look into it and if I have any question I'll come back to you.
ReplyDeleteCheers
Quyen
Hi Lily,
ReplyDeleteWhen you say 5 shalottes, do you mean the small asian ones, half the size of a golf ball.....
Best,
Johan in Stockholm
johan in Stockholm
ReplyDeleteyes, small asian shallots are the ones used, they are sweeter in flavor.