Black Bean
#RECIPE: PERIWINKLES IN BLACK BEAN-CHILLI SAUCE RECIPE
Fried Periwinkles in Black Bean-Chilli Sauce. Periwinkles are a river snail, hence if you love mussels or clams, these will be up your alley! It’s best to pluck the flesh out with a toothpick but so worth the work!
Ingredients:
2 lbs Periwinkles, cleaned
2 tbsps Lee Kum Kee Black Bean Garlic Sauce
4 cloves garlic, minced
2 red chillies, seeded and minced
2 shallots, minced
1 tbsp ginger, minced
1 tbsp soy sauce
2 tbsps tapioca starch
1/4 cup chicken stock/water
2 tbsps white/cooking wine
1 tsp organic raw sugar
1 stalk green onion, minced
1/2 sweet yellow pepper, cut into chunks
1 tbsp sesame oil
Black pepper to taste
Coriander, chopped for garnish
Instructions:
1. Heat oil in large skillet on medium-high heat.
2. Sautée garlic, peppers, chilli, shallots, green onion (reserving some aside) and ginger till caramelized. Add black bean sauce and cook for 2-3 minutes.
3. Turn heat to high and add Periwinkles and wine. Cover lid.
4. In small bowl, mix soy sauce, sugar and equal parts water.
5. Uncover lid after four to five minutes, add stock/water and stir soy and starch paste into liquid till sauce thickens. Add sesame oil and pepper.
6. Stir evenly. Transfer to platter and garnish with green onion and coriander. Serve with rice.
#COOKING: FRIED CLAMS IN BLACK BEAN SAUCE RECIPE
Fried Clams in Black Bean Sauce |豆豉炒蜆. This is a favourite of mine and my mom totally approves, giving this a big thumbs up! Something about the combination of garlic, savoury black bean sauce and clams is a perfect marriage. And I love the way the clamshells just scoop up the sauce and minced pork bits, so nothing gets lost. I could eat this every day!
Ingredients:
3 lbs Manila Clams, cleaned and scrubbed
1/3 lb minced pork, cleaned
1 3/4 tbsps Lee Kum Kee Black Bean Garlic Sauce
5 cloves garlic, minced
3 green chillies, seeded and minced
2 shallots, minced
2 tbsp ginger, minced
1 tbsp soy sauce
2 tbsps tapioca starch
1 tsp organic raw sugar
1 stalk green onion, minced
1 tbsp sesame oil
Black pepper to taste
Instructions:
1. Heat oil in large skillet on medium-high heat.
2. Sautée garlic, chilli, shallots and ginger till caramelized. Add black bean sauce and cook for 1-2 minutes.
3. Add pork and stir well. Cook till pork is browned.
4. Turn heat to high and add clams, covering lid.
5. In small bowl, mix soy sauce, sugar, starch and about 2 tablespoons of water.
6. Uncover lid after clamshells cook open (about five minutes) and using spatula, stir soy and starch paste into liquid till sauce thickens. Add sesame oil and pepper.
7. Ensure clams and pork are evenly distributed and remove from stove. Transfer to platter and garnish with green onion. Serve with rice.
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(Photo credit: Mr. Will Wong)
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