Four Clan Kitchen

What we eat everyday

Chinese chili sauce with black bean paste

Posted by fourclankitchen on September 15, 2012

This chili sauce lights up any noodle or rice dish, soup or entree: it is just that perfect a combination of sweet, salt, sour and heat.  The black bean paste adds umami, not that it needs any more  punch.  I  posted this recipe before, using mostly thai green bird peppers, since the red ones are hard to come by in a regular grocery store.  Frankly, the green ones are not as good for this purpose as the red ones.  However,  I have experimented with other hot red peppers: fresnoes, serranos and the little habanero like red peppers. You can choose any of these or stick with the thai red peppers (which I think are hotter than the habanero doppelgänger). The original recipe  (from Diana Kuan’s blog: Appetite for China) calls for fermented black beans but I have never found a jar that did not contain a ton of chemicals including msg.  So I go with the black bean garlic sauce (Lee Kum Kee brand) and use a couple tablespoons of that.  Maybe this contains a ton of chemicals too, but I feel better since I don’t know about them.

Ingredients:

8 oz. frescoes, serranos, habanero-like red peppers, thai red bird peppers (these are listed from least to most hot)

1-2 tbs of  black bean-garlic 
sauce (depending upon your salt preference)

2 tbs. vegetable oil
1 tbs. rice wine or xiao-xing wine
2 tsp. rice vinegar
1 tbs. sugar

Method:

1. Stem the peppers, coarsely chop and briefly  pulse the peppers in a food processor (don’t touch your eyes after this)

2. Heat oil in a small sauce pan, then add the peppers.  Cook for a minute or two (the longer time will reduce the heat).

3. Add the remaining ingredients.

4. Taste and adjust the flavors by adding more salt, vinegar or sugar  or a little more black bean paste.

5. Cool and store in a non-reactive container.  Put on everything including eggs, toast, rice, soup and on and on.

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