Guest guest Posted October 24, 2005 Report Share Posted October 24, 2005 HOT PEPPER BEAN SOUP - CHINA (VEGAN) This recipe comes from Colin Spencer's _The Adventurous Vegetarian_ - with a few comments of my own. My first observation: Depending the kind of chllies you choose to use (and your pain threshhold) you may want to adjust the amount. In any case, this is a strong-tasting soup, as you can guess. 1 head of garlic, peeled 3 fl. ounces seasame oil 1 ounce grted ginger root 2 pints (four cups) vegetable stock 3 green chillies, seeded and chopped 3 red chllies, seeded and chpped 1/4 ounce salted black beans (found in asian specialty shops) freshly ground szechuan pepper (or whatever you have) Saute the ginger and garlic in the sesame oil for a few minutes, being careful not to burn the garlic (it makes it bitter!). Add a little stock and puree the mixture before adding chillies, beans, pepper and the rest of the stock to the pan. Simmer for around 10 minutes to blend all flavours (and rehydrate those balck beans a little) and you're done. This will serve four generously. NOTE: salt isn't needed because of the black beans. Best, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 Pat, Do you really mean 1/4 ounce of salted black beans? That's not very much!!! Cheers, Craig Tompkins www.craigtompkins.singingteacher.net - " riverstrent " <riverstrent Monday, October 24, 2005 11:39 AM RECIPE: Hot Pepper Bean Soup - China (Vegan) > HOT PEPPER BEAN SOUP - CHINA (VEGAN) > > This recipe comes from Colin Spencer's _The Adventurous Vegetarian_ - with > a few > comments of my own. > > My first observation: Depending the kind of chllies you choose to use (and > your pain > threshhold) you may want to adjust the amount. In any case, this is a > strong-tasting soup, > as you can guess. > > 1 head of garlic, peeled > 3 fl. ounces seasame oil > 1 ounce grted ginger root > 2 pints (four cups) vegetable stock > 3 green chillies, seeded and chopped > 3 red chllies, seeded and chpped > 1/4 ounce salted black beans (found in asian specialty shops) > freshly ground szechuan pepper (or whatever you have) > > Saute the ginger and garlic in the sesame oil for a few minutes, being > careful not to burn > the garlic (it makes it bitter!). Add a little stock and puree the mixture > before adding > chillies, beans, pepper and the rest of the stock to the pan. > > Simmer for around 10 minutes to blend all flavours (and rehydrate those > balck beans a > little) and you're done. This will serve four generously. > > NOTE: salt isn't needed because of the black beans. > > Best, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 > Do you really mean 1/4 ounce of salted black beans? That's not very much!!! That'd be what - 7 or 8 gr.? You might add a tad more if you're really big on that flavour, of course - recipes tend to be conservative (think what they usually say about '1/4 jalapeno' for e.g.) and, as I say, I haven't made this in a while! I imagine I'd probably look at this recipe and use a rounded tablespoonful, but that might be too strong for some people, right? (And some people just hate em anyway LOL) I'm speaking here of course of salted black beans in a Chinese style soup - not ordinary beans (I mention this for the benefit of those just joining our talk-back show ;=) - welcome, by the way!). I call them dow see. Fermented soybeans? Get back to me on this one, please? and meanwhile I'll look up the original book. My apologies for not re-testing this recipe before posting - I usually make sure to do that if the recipe didn't originate in my kitchen (as in my creation or a version of an old favourite), although I HAVE made this recipe for this soup in the past, TNT. Best love, Pat (now where did I hide that recipe book . . . ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 Thanks Pat! >> Do you really mean 1/4 ounce of salted black beans? That's not very >> much!!! > > That'd be what - 7 or 8 gr.? You might add a tad more if you're really big > on that flavour, > of course - recipes tend to be conservative (think what they usually say > about '1/4 > jalapeno' for e.g.) and, as I say, I haven't made this in a while! I > imagine I'd probably look > at this recipe and use a rounded tablespoonful, but that might be too > strong for some > people, right? (And some people just hate em anyway LOL) I LOVE fermented black beans. I have a whole arsenal of different Chinese hot sauces that get used very frequently. It's wonderful to live here in Vancouver where there are so many Asian markets offering all manner of interesting flavourings. I really feel deprived when I head back to south western Ontario to visit family, although the corner grocery store in the small town where my Mom lives, does carry quite an assortment of spicy sauces and condiments as well as fresh bok choi, sui choi and occasionally daikon and gai lon! Cheers, Craig Tompkins www.craigtompkins.singingteacher.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 > I LOVE fermented black beans. I have a whole arsenal of different Chinese > hot sauces that get used very frequently. It's wonderful to live here in > Vancouver where there are so many Asian markets offering all manner of > interesting flavourings. Yes, indeed - Vancouver has great stuff available ;=) > I really feel deprived when I head back to south > western Ontario to visit family. . . Well of course - whereas in Toronto you'd have more scope, right? Great place, Toronto! >although the corner grocery store in the > small town where my Mom lives, does carry quite an assortment of spicy > sauces and condiments as well as fresh bok choi, sui choi and occasionally > daikon and gai lon! There's quite a bit available where we are too, although I'm still searching for tempeh - not very hard, though, or I'd probably have found it by now LOL It's not that I don't like it - I do indeed - but there are so many other foods to use that not being able to put my hands on just one or two isn't much of a problem. The joys of vegetarian cookery!!! And you have family in this part??? Great! You see, all the best people . . . Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 I do, too, Tom. And I've read that fermented black bean paste (presumably in a small amount) makes a great substitution for f*sh sauce in Thai recipes. Sherry >I LOVE fermented black beans. I have a whole arsenal of different Chinese >hot sauces that get used very frequently. It's wonderful to live here in >Vancouver where there are so many Asian markets offering all manner of >interesting flavourings. I really feel deprived when I head back to south >western Ontario to visit family, although the corner grocery store in the >small town where my Mom lives, does carry quite an assortment of spicy >sauces and condiments as well as fresh bok choi, sui choi and occasionally >daikon and gai lon! > >Cheers, >Craig Tompkins Quote Link to comment Share on other sites More sharing options...
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