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Entries tagged with 'fermented black beans'

Braised Chicken with Black Bean Sauce

Serious Eats Chichi Wang 3 comments

A Cantonese classic: chicken simmered in black bean sauce, with fermented black beans with loads of minced garlic. The beans and the garlic are a snappy pairing, and there is enough sauce in the pot to spoon on top of rice or noodles for a one-dish meal. More

Chichi's Chinese: Steamed Pork Ribs with Fermented Black Beans

Chichi Wang 4 comments

Steaming meat? Try it if you haven't. Steamed ribs are not fall-apart tender like braised or smoked ribs. The flesh has a bit of a bounce to it; not tough, just harder than stewed preparations. But the meat is juicy and fatty, and you get the pleasure of eating the cartilage and sinews—everything except the bones—all in one bite-sized morsel. More

Steamed Pork Ribs with Fermented Black Beans

Serious Eats Chichi Wang 3 comments

About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the... More

Spice Hunting: Chinese Fermented Black Soy Beans

Spice Hunting Max Falkowitz 10 comments

I'll be upfront about Chinese black beans. They look like something that should be thrown away. They smell like they've gone off, and they may alarm even a fermented food enthusiast. By no accounts do they seem like something I want to put in my body. But these unattractive legumes, which taste like the solidified composite of soy and fish sauces, are little nuggets of umami joy. More

Stir Fried Pork and Cabbage with Black Bean Sauce

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] Fermented black beans are most at home in simple stir fries where they can add pungency and unite a few key players. This is my take on black bean sauce, less gloppy and more intensely flavored than... More

Dinner Tonight: Chinese Steamed Trout With Fermented Black Beans

Serious Eats Nick Kindelsperger 9 comments

If you haven't been able to tell, I'm on a little bit of a Chinese cuisine kick. I'm still a total novice and just following whatever trail I can find. Somehow I ended up at All Fish Seafood Recipes, a dubious looking site. But it happened to have a steamed fish recipe that combined fermented black beans, ginger, garlic, and Shaoxing wine. And you know what? It actually worked. More

The Nasty Bits: Frankenstein's Frog, Stir-Fried

Serious Eats Chichi Wang 60 comments

[Photographs: Chichi Wang, unless otherwise noted] I couldn't decide whether to dispense with the frogs at the store or take them home alive. It's not often that I'm presented with the opportunity to slaughter my own dinner. The thought of... More

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