Traditionally, we make black bean paste from scratch by soaking the dried, preserved black soy bean (dausi) and mashing it with garlic.
Don’t be turned off by it’s strong odor. It smells earthy and you kind of have to whiff past that fermented, stinky aroma to isolate the soybean flavor that gives it its delicious essence. It’s just one of our stinky ingredients that taste delicious. Thankfully, that smell goes after it’s cooked. Don’t know how the Chinese discovered this gem. I had to wipe down everything and wash my hands after taking this photo.
Whole dausi beans are used in stir fry dishes, Prawn in Lobster Sauce and Beef with Bitter Melon among many, and also sprinkled over fish or pork ribs for steaming. They are rinsed, or soaked, before use. Those who love it pick out the delicious pieces of dausi to savor. It’s salty with a rich fermented bean flavor.
Dausi keeps well in the refrigerator. Keep it in an airtight container so it doesn’t absorb other flavors. Or smell up your fridge.
The easy way to get black bean sauce is to use the bottled sauce. It is convenient to use, keeps well in the fridge, and has a great dausi flavor. Black bean paste is used in braising, and quick stir fried chicken or beef.
I love the brand on right because it has little pieces of the dausi in the sauce.
