As long as you see Chinese people, you can find black bean sauce anywhere in the world. It has to be the most famous and distinctive Chinese cooking, and the smell too! You can tell from miles away that this is “Black Bean Sauce” and I must be close to a Chinatown! There is nothing beats the unique salt and spicy flavour of fermented black beans (dul see)
You can buy black bean in any Asian markets. There are many brands but I like the one called “陽江薑鼓”. There are only three basic ingredients you need to make this sauce: Shallot, Garlic and Black Bean. I usually make a big batch and keep it in the freezer so I can use it on demand. It takes only a small tea-spoon to turn your blended, tasteless dish to a flavourful mouth-watering plate.
Black Bean (陽江薑鼓) ½ bag
Shallot x2 chopped
Garlic ½ of whole garlic – chopped
Oil (peanut, corn or vegetable) 4 table spoons
Wash the black bean and let it soak in ½ cup of water for ten minutes. Roughly chop the shallot and garlic. Heat up the pot with four table spoons of oil in medium heat. Saute the shallot and garlic till soften in low to medium heat for ten to fifteen minutes but do not burn.
Use the back of your cleaver to mash the re-hydrated black bean. Add another ½ of cup of water and stir it into a thick paste. Pour the black bean paste to the pot with shallot and garlic, add more water if needed. Turn the heat down to medium low after you see the mixture starting to boil and cover it with a lid. Let it simmer for at least ½ hour. Take the lid off and turn the heat back to medium. Reduce the remaining liquid to a thick paste – stir it often to avoid burning. Turn off the heat when you see the consistency of the sauce is thick enough. Store in freezer for future use.