The “black” in their name has led to some naming confusion; black beans here refer to soy beans, fermented and heavily salted. The result of this process is a flavour at once gratingly salty, alarmingly trash-baggy, and suspiciously sweet. They are intensely savoury, a flavour enhancer as much as a flavour on their own. Next to some good soy sauce and a wok, they’re an indispensable ingredient that can almost instantly improve your efforts at Chinese cuisine.
- 20 g Chinese Fermented Black Beans
- 2 tbsp Minced Garlic
- 3 tbsp Caster Sugar
- Cornstarch Gravy ( 1/2 tsp Cornstarch + 1 tbsp Water )
- 1 tbsp Sesame Oil
- 1 tbsp Chinese Rice Wine
1. Mash fermented black beans with a spoon. Mince garlic. Dissolved cornstarch in cold water.
2. Heat some oil over a saucepan, add minced garlic and rice wine and cook for a while. Add fermented black beans, caster sugar and cornstarch gravy. Stir constantly and simmer at low heat for about 1 mins. Transfer to a sterilised jar, let cool. It can be stored in refrigerator for 1 week if it is not to be used immediately.
Fried pumpkin with Homemade Garlic Chinese Fermented Black Bean Paste
- 500 g Pumpkin
- 5 tsp Homemade Garlic Chinese Fermented Black Bean Paste
1. Peel and remove seeds from pumpkin. Chop into small chunks, bigger chunks takes more time for cooking.
2. Heat 2 tsp black bean paste and some water over a frying pan. Add pumpkin and simmer at medium heat for 15 mins.
3. When water dry, turn to low heat. Add another 3 tsp black bean paste when the pumpkin is soft and stir well. Top with shredded rosemary to serve.