About this item
Dried black soy beans fermented in salt
A soft texture and dry
Strong in flavour salty with a hint of bitterness
Widely used for its rich flavour in Chinese and Hong Kong cuisine
CamelCamelCamel.
If that is what you eat when there is nothing to eat, I wonder what you eat when you have a full pantry and larder
Recently a lot of hand-pulled noodles, steamed rice noodles (cheung fun) and Chinese BBQ chicken and duck (expensive now $30+ for a whole duck…)
When you have no idea what to eat, right? When there is nothing, it has nothing in the fridge…
Pre-made seasoning packs in the freezer with portioned meat vacuum sealed. "Fresh/must use items" is more of the justification as my family is still accustomed to the backyard garden or same-day produce. No idea what to eat is always hot pot man.
Good brand from Hong Kong..
However the minimum order is 3, this can last for years
If it is the first time you cook with salted black beans, remember you have to wash and soak (at least 10 minutes) them in warm water first. They are VERY SALTY.
But they taste good as black bean sauce
How do you use these to make black bean spare ribs like the yum cha ones? I usually resort to the jar sauces from LKK but they don’t taste like the yum cha dish.
Sheng shared earlier, refer to the link and youtube
https://www.madewithlau.com/recipes/steamed-spare-ribs
Anyone have a good beef in black bean recipe that would go with these salted black beans?
You can use sliced beef or chicken for this dish. Lamb and pork not so good.
Say you use 300 to 400g of sliced beef or chicken
one tablespoon of blackbean, you add more if you add in lots of veggies. Soak in water for a couple of minutes, then wash a few times and drained than lightly crushed them and add a teaspoon of finely chopped garlic, mix together and set aside. Add fresh sliced chilli or chilli paste/oil (NOT chill sauce) to it if you like it spicy.
Types of veggies you MUST have in order to give out that aroma : onion, capsium and bamboo shoots. The rest of veggies are up to you, I add some brocooli and cauliflower and carrot for a nice color, sometimes zuchinni in place of brocooli.
Heat enough oil till hot, add the meat and stir fried a few minutes till 50 to 60% cooked, take out and set aside.
Heat enough oil till slightly smoky, put in the blackbean mixture, (make sure wok not overly hot otherwise garlic in blackbean mixture will burn), stir fired a bit till frangrant (under a min) then add onion, capsium, bamboo shoot, stir a bit, then add other veggies. (I blanced my brocooli and cauliflower first so that it doesn't take that long to cook through)
Add dash of soya sauce, oyster sauce (must), 0.5 or 1 teaspoon of sugar, salt to taste, add some water and the half cooked meat, mix well, then cover with lid.
Prepare a cornstarch/potato starch mixture by adding 1 flat teaspoon cornstarch and a bit of water to mix well, once the food in wok boiled (that will ensure meat is cooked through), add to the wok and mix them well, if the sauce is too thick, add a bit more water till you are happy with the consistency and it is done !
It might sound daunting but once you did it once, you will find that very easy to make again and the veggies taste so goooodddd in this !!!
Hoping you enjoy this dish like I do ! :)
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A staple in my family. Steamed Spare Ribs with Black Bean Sauce go-to dish when there is nothing to eat.