How do you make chinese chilli bean paste (toban jiang) or a substitue, such as a Sichuan bean paste, from scratch. I'm pretty sure that real toban jiang requires a few weeks or months of fermentation (somthing I am not willing to do!) so if it is not entirely authentic that is okay. Basically, I am just trying to avoid preservative filled pastes and also, for my own edification and penchant for making everything from scratch, would love to know the recipie.
over 8 years ago
bean sauce = bean paste = brown bean sauce = brown bean paste = soybean condiment = yellow bean sauce = yellow bean paste = yuan shai shih = mo yuen shih Notes: This salty brown sauce is made from fermented soybeans, and is available in cans or jars. If you buy it in a can, transfer it into a jar. It can then be stored indefinitely in the refrigerator. Chinese bean sauce isn't as salty as Thai bean sauce. Substitutes: black bean sauce OR chili bean sauce OR awase miso OR brown miso
black bean sauce To make your own: See the Asian Black Bean Sauce posting on RecipeSource.com. Notes: This is made from fermented black beans. A variation is hot black bean sauce, which has chile paste added, and black bean sauce with garlic.. Substitutes: (brown) bean sauce OR hot black bean sauce
chee hou sauce = che hau sauce = chu hou paste Shopping hints: This braising sauce is made from soybeans, garlic, and ginger. Look for it in the condiments section of Asian markets. Substitutes: hoisin sauce (Very similar, but less spicy.)
chile bean paste = chili bean paste = chili bean sauce = chilli bean sauce = bean paste with chili = hot bean paste Notes: This reddish-brown sauce is made from fermented soybeans and hot chilies. It's very hot. Regional versions include Sichuan hot bean paste = Szechuan hot bean paste, and Korea's kochu chang = kochujang. Substitutes: bean sauce + chile paste OR bean sauce + chopped chile peppers
chile paste = Asian chile paste = chili paste = chilli paste Notes: This is a blend of hot chile peppers, garlic, oil, and salt that's commonly used in Asian cuisine. Includes: Chinese chile (or chili) paste = Szechuan chile (or chili) paste = Sichuan chile (or chili) paste = chile paste with garlic, Korean chile paste, and Vietnamese chile paste = tuong ot toi Vietnam = prik kaeng, which is hotter than the Chinese chile paste. See also separate entries for these other chile pastes: nam prik pao, chile bean paste, sambal oelek, and sambal bajak. Substitutes: hot sauce OR harissa OR crushed red pepper flakes (to taste; start with 1/4 as much) OR dried red chili peppers
dwen jang = customary soy bean paste Notes: This is a salty Korean bean paste. Substitutes: red miso
about 8 years ago
Very clean and fresh tasting and looked amazing. The Greek flavors perfectly matched each other. I added a splash of high quality extra-virgin olive oil just before serving. Even with the light clean taste it turned out to be quite filling with the orzo and chickpeas. The presentation looks great, will definitely be making this for company.
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