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How do you make chilli bean paste (toban jiang) or a substitute from scratch?



 over 9 years ago

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.


Peanut Patty
Ola, United States
 almost 9 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 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