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.
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