Tag: Ingredient

Foodstuff: Korean Red Pepper Powder

Korean Red Pepper Powder 1

Korean Red Pepper Powder is a very versatile food product but its primary uses are in the making of Kimchi and also in the preparation of the Korean fermented red pepper paste known as Gochujang. Most of the ground chili available to me locally is quite coarse, with the exception of Cayenne Pepper, which is pretty fiery. The typical Korean Red Pepper Powder can be quite mild, is very finely milled, and also has a very pretty bright red color that makes for a very attractive pickle… Continue reading “Foodstuff: Korean Red Pepper Powder”

Foodstuff: Lemon Grass in a Tube

It never seems to rain but it pours…

When I wrote my post featuring Lemongrass not long ago, it was only just a short time after I came across the fresh article in our local store and, at the time, I bemoaned the fact that, thus far, I had only been able to use dried varieties, which are all but useless. Then, not a week later after that, tubes containing a paste of the stuff appeared on the shelves and, much as I prefer cooking with basic, natural foodstuffs, I just had to see what the product was like… Continue reading “Foodstuff: Lemon Grass in a Tube”

Sichuan Chili Bean Paste (Sichuan Pixiandouban Co. Brand)

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)”