Homemade Garlic Fermented Black Beans Paste

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.

Ingredients

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  • 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

Preparation

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.

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Fried pumpkin with Homemade Garlic Chinese Fermented Black Bean Paste

Ingredients

  • 500 g Pumpkin
  • 5 tsp Homemade Garlic Chinese Fermented Black Bean Paste
  • Rosemary

Preparation

1. Peel and remove seeds from pumpkin. Chop into small chunks, bigger chunks takes more time for cooking.

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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.

8 thoughts on “Homemade Garlic Fermented Black Beans Paste

  • Wednesday September 30th, 2015 at 12:37 PM
    Permalink

    这个蒜蓉豆豉酱可以拿来蒸鱼吗?

    Reply
  • Monday November 3rd, 2014 at 12:47 AM
    Permalink

    今日整咗未試味,但賣相太正啦!仲好香呀!

    Reply
    • Tuesday October 30th, 2012 at 02:31 PM
      Permalink

      蘋果米《草本鋼目》已有記載豆豉的製法,中醫師跟我說這是古方,藥性不猛,較溫和以我也像你一樣買現成後,後來看看成份,都是家裏常見的調味品,決定自己混混看,其實也不是很花時間,又能吃到新鮮的蒜頭 ~

      Reply
      • Monday May 27th, 2013 at 10:30 PM
        Permalink

        只能夠keep係雪櫃內一週咁短時間?

        Reply
        • Tuesday May 28th, 2013 at 12:28 AM
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          可愛師奶
          1~ 2 週理論上沒有問題,但由於沒有防腐劑,所以很容易長霉,還是盡快吃掉的好

          Reply

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