the
chinese pantry
an
illustrated guide to the basic ingredients in Chinese cooking| 1
2 3 4 continued from page 3
condiments,
spices + flavorings, cont.
20. hoisin sauce | A sweet, thick,
dark sauce whose contents generally include soybeans, sugar, garlic and
vinegar. Generally used as an accompaniment to roast meats – it’s
the sauce that restaurants serve with Peking duck – it can be used as
either a marinade or a dipping sauce. 21. chili bean paste | A chunky, spicy paste made from hot red
chili peppers, soybeans, garlic and water. 22. fermented black beans | These dried, salted, fermented beans
have a rich flavor and pungent odor (my boyfriend claims the uncooked
beans smell like chocolate – although I’ve never heard anyone else
describe the odor as such). Used in small quantities for stir-fries, the
beans should be rinsed well in water before use, to get rid of the
excess salt.
23. oyster sauce | This salty-sweet Cantonese sauce is made from
oysters (duh). Bad oyster sauce has an unpleasantly fishy flavor, but
the good stuff makes a great seasoning for all sort of dishes, from
noodles to blanched vegetables. Lee Kum Kee is a reliably good brand.
