Making Chinese Black Bean Sauce

[sarah galvin]

My favourite black bean sauce is out of production and I don't like the commercially produced stuff. Has anyone tried making their own? I see several recipes on the 'net but not sure which one would be the right one. Suggestions appreciated.

[giaceats]

I have never had a commercially-made black bean sauce that I've liked. The best is made by Lee Kum Kee (China), and it is readily available.
But if you really want to appreciate Chinese food, flavor, and authenticity, go to Chinatown and buy fermented, salted black beans. They're a tenth of the price you'd pay elsewhere. All you do is put a teaspoonful or so in a small strainer, rinse in cold water, then crush them with a spoon or fork & add to what you're cooking. The odor when they're cooking is a bit strong, but the taste is sublime. And be careful, because you may find the occasionsl small stone in the beans ..... If you ever bite into one of those babies, you'll need a visit to the dentist!!

[darrelll]

LKK is the most popular brand and it's tasty. It's hard to mess up this sauce. With the bottle stuff or my home made versions, I like to add some heat... either some Korean Hot Bean Paste and/or some Sichuan Peppercorns, Thai (bird) chilis, green peppercorns and also some rice wine and sesame oil to kick it up a notch or two. If your palate is like mine and if you love some heat, try making a spicy version.

This sauce is very strong and those that say it is too strong, used too much of the sauce.

[sarah galvin]

Thanks, Darrell. I had not checked in for awhile. The black bean sauce I am used to does not have heat, but it is very strong.

[darrelll]

Yes, traditional recipes don't add any heat. But I've been dining in Thaitown and Jitlada's Southern Thai food and nowadays, I seem to always want to kick things up a notch.

[iloveyou]

Did you end up finding a good black bean recipe? I tried buying a jar of black bean sauce from the asian market, and I've also tried the one in the bag. Not sure what the brand was, but both were terrible. Both were way too garlicky and the other in the jar was just plain gross. What was I doing wrong? I love green beans and chicken in black bean sauce.

[sarah galvin]

I had a direct email from someone. It was a recipe for single use and I was thinking of making a larger batch so it would be ready in the fridge. I love scallops with black bean sauce.

[bushwickgirl]

Try this recipe link. It's not that you need a black bean sauce so much, it's an option, but actual fermented black beans, added towards the end of cooking. The stock and shaoxing wine in the recipe will make a sauce. I use the fermented beans in the bag and rinse before using:

http://www.jemangelaville.com/2008/08...

[sarah galvin]

Thanks.

[gourmet wife]

Mom taught me to make our own black bean sauce at a very young age so it's something I do regularly. Once you've had the home stuff, it's hard to do the jar version. Believe it or now, some people still know how to ferment their own black beans. During my mom's last HK visit, one of her friends gave us some homemade fermented black bean and boy it's good. Very old school flavouring which you can't get anymore with commercial brands.

[sarah galvin]

Can you share a recipe, gourmet wife?

[Food Matters]

I am desperate to learn how to make fermented black beans from scratch. Can your Mum put me in touch with anyone who can help?

[small h]

Here's a Mark Bittman recipe for stir fried shrimp with black beans:

http://www.nytimes.com/2008/03/26/din...

I've made it many times, it's a cinch, and you can replace the shrimp with any ol' thing. I don't rinse my black beans, nor do I refrigerate them, but now I'm thinking maybe I should.

[monku]

Best darned Shrimp w/ Lobster Sauce you will ever eat....
Mash up a tablespoon or two of black beans with some garlic and heat in hot oil. Add 1/2 pound of ground pork and brown. Add some corn starch slurry a tablespoon of oyster sauce then a pound of peeled and deveined shrimp. Cook till the shrimp is just pink and add a couple raw eggs and stir.

[sarah galvin]

I love scallops with black bean sauce. I am definitely going to be using fermented black beans from now on. Thanks for all the ideas.

[OldTimer]

Before there was prepared black bean sauce, I learned to season with fermented black beans. Not complicated. Just rinse several times in cold water, crush with a spoon and use. I suggest you wait until beans are added to add salt to the dish. The beans will keep in the fridge for months.

[Kelseylanesmith]

I like this recipe, though I cannot say that I have ever used a store-bought version.
http://appetiteforchina.com/recipes/h...

[sarah galvin]

This looks like an interesting recipe. I'll certainly give it a try. I would also like to make a black bean sauce without the chilis.

[monku]

If you have a Chinese market near you they'll have "fresh" black beans. You rinse them in water and mash them up with fresh garlic.
You'll never go back to the stuff in the jar again.

[sarah galvin]

Do you mean 'fresh' or 'fermented'? I have seen so many references to fermented. That's it, just fresh garlic? Seems too easy. I can't go back to the jar stuff after eating the housemade black bean sauce at a favourite restaurant. They stopped making it unfortunately.

[monku]

Yes, I meant fermented. Store in the refrigerator.
Just rinse with water first.
The jar stuff came on the market maybe 25 years ago?