Fusion Spicy Edible Bean Glue 炒辣豆酱

Fusion Spicy Edible Bean Glue 炒辣豆酱

All RecipesAsian HomecookFusion HomecookKitchen Tips

How did this Fusion Spicy Bean Paste 炒辣豆酱 come about? Like I'll live on explaining inward my adjacent post, this unique concoction was created because I realised that I ran out of the essential Gochujang when I was virtually to gain the Korean Spicy Chicken Stew (Dakdoritang). I needed a glue to gain the stew. It would non brand economical feel for me to drive a distance to purchase a bottle in addition to I was running out of time. Furthermore, there's no means for me to brand my ain Gochujang every bit the authentic Gochujang has to undergo a fermenting procedure over a menses of time. With much deliberation, I idea it would live on easier to troubleshoot alongside whatsoever ingredients I had on hand. 

Having dug through my fridge in addition to pantry, I establish the Korean edible bean paste. I knew I had by in addition to large South East Asian or Chinese spices at home. Since the dish was meant to live on spicy, I idea I could give the Korean edible bean glue a local twist past times combining it alongside local finds such every bit sambal shrimps in addition to chili pulverization or paprika. As I'd similar to bring a nutty experience inward this comfort dish, crushed nuts were included.

Ingredients (enough for a jam sized jar) :

• 3-4 tbsp  of Koren edible bean paste
• 2 tbsp apple tree cider vinegar 
• 3 tbsp crispy sambal shrimps
• 2-3 tbsp chili pulverization or paprika pulverization (subject to how spicy you lot desire your glue to be)
• 2-3 tbsp rice wine
• 2 tbsp crushed nuts
• 1 tbsp brownish sugar
• 2 tbsp cooking oil

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Combine all ingredients (except cooking oil) into a bowl in addition to blend good alongside chopsticks.
2. Heat pot/saucepan alongside cooking oil. 
3. At depression heat, plication inward the edible bean glue in addition to spice mix.
4. Give mixture a quick stir fry. Take banknote non to burn downward the paste.
5. Turn off oestrus when glue thickens in addition to emits aroma. 
6. Allow glue to cool downward completely earlier storage into sterilised jars. 

In comparing to authentic Gochujang, my Fusion Spicy Bean Paste 炒辣豆酱粉 was drier in addition to had a to a greater extent than coarse texture due to the inclusion of crushed nuts. The edible bean glue fragrance was nevertheless prevalent in addition to nobody would dubiety it beingness a spicy edible bean paste. Maybe this fourth dimension it deviated only a picayune alongside some local twists.

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Prawn Heads Stock Base Of Operations 虾头浓汤底

Prawn Heads Stock Base Of Operations 虾头浓汤底

All RecipesAsian HomecookChineseChinese SoupsFusion HomecookKitchen TipsMalaysiaSeafoodSingaporeThai

In South East Asia, seafood or chicken stock are commonly used every bit a base of operations to ready many dishes. In Singapore, for instance, nosotros use Prawn Heads Stock Base 虾头浓汤底 as a base of operations to ready local delights such every bit Hokkien Fried Noodles, Prawn Mee, Tom Yum Soup, Steam Boat Soup Base.... etc.

Therefore, I inculcate the habit of stocking dissimilar frozen stock bases inward boxes every bit they'll certainly come upward inward handy when I determine to ready whatever specific dishes 'from scratch' instead of using shop bought pastes together with parcel stocks. The prawn heads stock is non hard to make. I commonly collect the prawn heads inward my freezer together with entirely brew it when I accept few hours of spare time. There's actually no fixed rules together with methods to brew the stock base. What I'm sharing hither is a method that suits my domicile cooking style, without using extravagant ingredients. Do brand your ain adjustments accordingly. 

Ingredients (enough for near ii to 2.5 litre) :

• 2 boxes of raw prawn heads together with shells (lunch box size)
• 1 loving cup ikan bills or small-scale yellowish shrimps
• 1/2 to 1 chicken or duck carcass (frozen from leftover meals) or around poached pork meat or bones.
• 1 loving cup soy beans
• 8 to 10 slices ginger
• 2 mid sized onions (julienned)
• 8 cloves garlic (sliced)
• 1 cinnamon stick
• 2 star anise (broken into pieces)
• 3 pcs cloves
• 1 tbsp peppercorns
• 2 tbsp low-cal soy sauce
• 2 to iii tbsp fish sauce (or to taste)
• 1 to ii tbsp gula melaka/palm saccharide (or to taste)
• 2.5 litre water

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Heat a picayune stone oil together with lightly stir tiddler all aromatic ingredients (i.e. ginger, onions, garlic, cinnamon stick, star anise, cloves, peppercorns)  in soup pot at medium oestrus till aromatic. 
2. Add prawn heads, shells together with ikan bilis into the pot together with stir tiddler till fragrant. 
3. Add H2O together with soy beans into soup pot, encompass lid together with let to simmer at medium oestrus till boiled.
4. Upon boiling point, plough to depression oestrus together with operate along to simmer for iii to iv hours or to your satisfied richness.
5. Turn off oestrus together with let stock to cool. 
6. Remove scums together with strain stock earlier scooping into respective storage containers. 
7. Freeze till ready to use.

Note : 

The soup gustation is non intense or likewise flavourful at this stage. I commonly add together seasonings to gustation upon cooking every bit dissimilar dish would need dissimilar marking of flavours together with intensity. This would let around room for adjustments upon cooking.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

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