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This is my third time making this black bean source. I found this recipe from a very reliable source, which is http://lilyng2000.blogspot.com/2009/11/black-bean-sauce.html Although I made a few alteration to suit to my taste, I have to admit that this is a fantastic recipe.
Ingredients
3/4 cup dried fermented black bean
Shao Xing (just enough to cover the mashed black bean)
2 big bulbs of chopped garlic
2 medium size chopped brown onion
2 tbsp chopped ginger
3 big red chili - deseed and slice (Add more if you like it hot)
3 tbsp vegetable oil
1 tbsp oyster sauce
2 tbsp light soy source
2 tbsp sugar
1 tsp pepper
sesame oil
Procedure
Rinse black bean and drain well.
Use pestle and mortar set to mash the black bean lightly. Note that if you mash it too much, it will have slight bitter taste at the end product.
Pour Shao Xing just enough to cover the mashed black bean then set aside.
Heat oil, saute garlic,onion, ginger and chili until onion is slightly brown, add the black bean mixture.
Add oyster sauce, light soy sauce, sugar and pepper to taste.
Continue frying until the sugar caramelised. Remove from heat.
Let it cool down, keep sauce in sterillised jar.
Pour sesame oil over just enough to cover the sauce.
Keep it in the fridge.
Note: Always use a dry spoon to scoop the sauce.
I usually finish mine within 2 weeks. And I will not buy expensive black bean sauce again.
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