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.


  • 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
  • Rosemary


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.

8 thoughts on “Homemade Garlic Fermented Black Beans Paste

    1. 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 ~

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