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.
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
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.