Some time ago, I took a look at Lee Kum Kee’s Spicy Bean Sauce and then featured it in a Ma Po Style Eggplant dish (which gave effect to the intended use of the jarred condiment). As I mentioned in the latter post, I was not impressed with the Lee Kum Kee product as a proper ‘Ma Po’ style sauce but I still found it pretty decent and, here, I have paired it once again with eggplant. This time, however, I am using the slender Japanese variety rather than the fatter European ones, and I have replaced the ground pork with strips of beef… Continue reading “Bean Paste Beef and Eggplant”
It is almost impossible to conceive of Sichuan cuisine without healthy lashings of broad bean paste as the condiment is even more characteristic of the regional flavor palate than are the famous Sichuan Peppercorns. The basic article consists of broad beans fermented in salt, often with flour added, and thus it provides the same sort of umami fillip as does the more widely known soy-based Miso in Japanese cookery. In Chinese, the condiment is represented by the characters 豆瓣酱, which are pronounced dòubànjiàng, but it is common to see it represented in cookery books, or on jar labels as ‘toban djan’, ‘toban jang’, or ‘toban dian’.
Even more ubiquitous than the plain old Toban djan is the spicier, chili laden version known, in Mandarin, as là dòubànjiàng (辣豆瓣酱), or hot (spicy) bean paste. There are many brands available, both from Sichuan and elsewhere, and there is even a Lee Kum Kee Chili Bean Paste widely available in the west. Amongst those from Sichuan, however, the best are widely considered to be manufactured in the county of Pixian, and the variety you see above, made by the Sichuan Pixiandouban Co. Ltd., is one of these… Continue reading “Sichuan Chili Bean Paste (Sichuan Pixiandouban Co. Brand)”