I was recently given a copy of Kylie Kwong’s cookbook, Simple Chinese Cooking. It is full of very clean, appetising recipes which are easy to replicate in a western kitchen. The photography is fabulous too.
I was inspired to convert to gluten-free some of her recipes but as most coeliacs and gluten-intolerants will know it’s often not so easy. Many common Asian ingredients such as soy sauce and even rice wine can contain gluten and while gluten-free versions of a lot of these ingredients do exist, often they’re not readily available resulting in a trip to a specialty shop at the expense of spontaneity.
This was the case with black bean sauce. I wasn’t able to easily find a gluten-free version, couldn’t be bothered trekking further afield, and so decided to make my own. It was very easy and quicker than a jaunt to a specialty shop to make and it’s comforting to know precisely what has gone into it.
I am enjoying having a jar or two in the fridge to add a bit of salty spice to just about anything.
Now that I’m finding endless uses for my black bean sauce, I’ve used it as an ingredient in homemade hoisin sauce and will post that recipe next week.
Rosie
BLACK BEAN SAUCE
Makes around 200 mls
3 tablespoons salted black beans
2 tablespoons vegetable oil
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
2 green onions, finely chopped
2 tablespoons g-f shaoxing wine
1 tablespoon g-f soy sauce
1 teaspoon caster sugar
½ teaspoon rice vinegar
125 mls water
1.5 teaspoons corn flour mixed into 1 tablespoon water
Soak black beans in some water for an hour then drain, rinse well, drain again and mash with a fork.
Saute the garlic and ginger in the vegetable oil until soft. Add the green onions and sauté a further minute or so.
Add the mashed black beans and toss to combine well. Add the shaoxing wine, soy sauce, caster sugar, rice vinegar and water and simmer until the liquid has reduced by half. Add the corn flour and water mix and simmer until the mixture has thickened.
Store in a sterilised jar in the fridge.