Recipe Index (by Ingredients)

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z

- A -

- B -

- C -

- D -

- E -

- F -

- G -

- H -

- I -

- J -

- K -

- L -

- M -

- N -

- O -

- P -

- Q -

- R -

- S -

- T -

- V -

- W -

- Y -

- Z -

Recipes that include broad bean paste with chili

Doubanjiang Beef Short Ribs

Friday, October 16, 2009

It’s pretty un-like me to toot the horn of my Asian peoples, but I have to hand it to them, they are geniuses when it comes to using beans. Some times, you even forget that the famous soy sauce, all that liquid umami, is made from fermenting soy beans. Then there’s black bean sauce, also a fermented bean, which is responsible for dishes like Clams in Black Bean Sauce. The Bomb! Lesser known ones like ground bean paste, sweet bean paste, broad bean paste, and more, fill my mom’s pantry. Who would have thought to make all these great sauces from beans? Well, thank goodness somebody did, because they are all vital in a Chinese kitchen.

Doubanjiang Beef Short Ribs 2


Bookmark and Share

Fish Head Soup

Wednesday, December 24, 2008

As a holiday gift, I’m giving you the recipe for one of my all time favorite things to eat in the winter: Fish Head Soup. I asked my mom to teach me how to make it the other day. Unfortunately, that means some of the measurements are not exact. I did my best to catch things and measure them before my mom threw it in, but sometimes I failed. Use this as a guideline, then taste, and adjust to preference.

Traditionally, Fish Head Soup is made with a fish head, but they messed up at the supermarket. My mom asked them to cut the fish in half and instead of cutting it in half cross-wise, they cut it length-wise. You can make it either way.



Bookmark and Share