"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 05-16-2006, 07:34 PM   #1
Sous Chef
 
Join Date: Sep 2004
Posts: 509
Help w/ yellow bean paste...

I have had this w/ fish in a restaurant and it was awesome. But I tried to do a stir fry w/ pork and really didnt get much taste out of it. Is yellow bean paste used more in a baked or steamed type of dish? I thought pork would do all right with it since that is a kind of mild flavor. For those who dont know, yellow bean paste is sort of salty/slighty sweet bean paste. I like it, just not sure how to use it...thx.

__________________

__________________
jpinmaryland is offline   Reply With Quote
Old 05-16-2006, 10:36 PM   #2
Head Chef
 
htc's Avatar
 
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
My mom uses it for meat or fish. Maybe you didn't add enough?
__________________

__________________
htc is offline   Reply With Quote
Old 05-16-2006, 10:43 PM   #3
Sous Chef
 
Join Date: Sep 2004
Posts: 509
it's possible; that is one thing I thought about. I was doing a stir fry and I had about 2 TB of the paste and added it into the pork/vegetables along with some water and wine. I was afraid to add very much soy sauce for fear that I would throw off the taste, instead I got very little taste or at least not as much as I am used to w/ chinese cooking...

Hey, htc. When your mom does it, does she use it for like stewing or braising or something like that??
__________________
jpinmaryland is offline   Reply With Quote
Old 05-16-2006, 10:45 PM   #4
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
When making Chinese dishes, the base for your sauce should be some kind of stock beit chicken, fish, etc. Part of the reason why it was bland was because you used water.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-17-2006, 12:11 PM   #5
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,256
Make it into a stir fry sauce with some soy sauce, a bit of chix stock, and maybe some other seasoning like hoisin or oyster sauce and some minced ginger, garlic and scallion.

Alone it's pretty mild.
__________________
jennyema is offline   Reply With Quote
Old 05-17-2006, 12:38 PM   #6
Sous Chef
 
Join Date: Sep 2004
Posts: 509
thanks for all these tips! Didnt think of any of that.

Iron chef: Is that avatar..? Is that...? Fossil man?
__________________
jpinmaryland is offline   Reply With Quote
Old 05-17-2006, 03:44 PM   #7
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by jpinmaryland
thanks for all these tips! Didnt think of any of that.

Iron chef: Is that avatar..? Is that...? Fossil man?
It is him.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-17-2006, 04:08 PM   #8
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Ironchef is right - it's always better to use stock for stirfries rather than water. If I don't have cubes of homemade on hand, I at least always have a carton of Swanson's chicken broth in the fridge. My base sauce/liquid for nearly all stirfries consists of 3 Tblspns stock, 2 Tblspns dry sherry, & 1 Tblspn soy sauce. Then I add whatever specific ingredients for that particular sauce - hoisin, oyster, chili-garlic paste, etc., etc.

As far as yellow bean paste goes, it's one of the very mildest types, so you probably could either use more, or switch over to a red bean paste, which is a bit stronger.
__________________
BreezyCooking is offline   Reply With Quote
Old 05-17-2006, 04:48 PM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,256
JP, it just occured to me to ask ... what does your yellow bean paste look like? Could it be that you have yellow miso, rather than Chinese bean sauce?
__________________
jennyema is offline   Reply With Quote
Old 05-17-2006, 04:54 PM   #10
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Aacck - my mistake too. I automatically assumed we were talking about miso paste.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:39 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.