"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-16-2006, 06:34 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, 09:36 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, 09:43 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, 09:45 PM   #4
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
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, 11:11 AM   #5
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,196
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, 11:38 AM   #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, 02:44 PM   #7
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
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, 03:08 PM   #8
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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, 03:48 PM   #9
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,196
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, 03:54 PM   #10
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Aacck - my mistake too. I automatically assumed we were talking about miso paste.
BreezyCooking is offline   Reply With Quote
Old 05-17-2006, 04:21 PM   #11
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,196
OK, that explains a lot.

White (yellow) iso paste isn't for stir frying. It's for making soup, sauces, dressings, etc. It's quite light. When you combine it with Mirin and sugar you can make a great glaze for salmon.

You can also buy other, darker miso pastes.

Chinese fermented bean paste is a different condiment. see here
jennyema is offline   Reply With Quote
Old 05-17-2006, 09:48 PM   #12
Sous Chef
 
Join Date: Sep 2004
Posts: 509
I dont think it's miso paste..It's called Ground Bean Sauce, made by Koon Chun sauce factory. Ingredients: water, soya beans, salt, wheat flour, sugar sesame oil and spices. It's a brownish in color sort of like the color of molasses. Taste somewhat salty with a sweeter after taste e.g. hoisen.

What's the difference with miso paste? ANd, is yellow bean paste the same as white bean paste?
jpinmaryland is offline   Reply With Quote
Old 05-17-2006, 10:55 PM   #13
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
Quote:
Originally Posted by jpinmaryland
I dont think it's miso paste..It's called Ground Bean Sauce, made by Koon Chun sauce factory. Ingredients: water, soya beans, salt, wheat flour, sugar sesame oil and spices. It's a brownish in color sort of like the color of molasses. Taste somewhat salty with a sweeter after taste e.g. hoisen.

What's the difference with miso paste? ANd, is yellow bean paste the same as white bean paste?
What you're using probably isn't miso. But it does sound like it's made from soybeans. From the ingredients you've listed that comprise the bean sauce, you need the addition of other flavors like ginger, hoisin, soy sauce, chicken stock, sherry, etc. etc. for the food to have more flavor.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-17-2006, 11:20 PM   #14
Sous Chef
 
Join Date: Sep 2004
Posts: 509
If I need to add all or some of that other stuff, what is the pt. of the bean paste?
jpinmaryland is offline   Reply With Quote
Old 05-18-2006, 12:03 AM   #15
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
It's a base, a foundation. It's about building the different levels of flavor and giving each dish more depth. It's about balancing flavors. It's about developing a flavor that when people taste the dish, they don't just say "It tastes like hoisin".
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-18-2006, 12:21 AM   #16
Head Chef
 
htc's Avatar
 
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
jpinmaryland, this is the stuff my Mom uses but it's not for stir fry (or at least that's not how my family uses it). You use it to flavor meat or fish. BTW, I really like that brand of sauces. They carry a thick soy sauce that I use a lot for Vietnamese cooking. Good choice of brand!

Hope that helps.
htc is offline   Reply With Quote
Old 05-18-2006, 07:28 AM   #17
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
The only Chinese bean paste I've ever used has been black bean paste, which is made from salted preserved black beans. Miso paste is a fermented product made from soybeans, as well as other grains on occasion. Here's a link to a company that produces Miso using barley, rice, chickpeas, & even corn!! Interesting.

http://www.great-eastern-sun.com/misomaster.html
BreezyCooking is offline   Reply With Quote
Old 05-18-2006, 08:36 AM   #18
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Yellow bean paste and miso are pretty close to the same thing. Is it possible that the dish the OP had was yellow curry paste instead. I googled for recipes for bean paste and it seems to be mostly with tofu or deep fried by itself. I, of course, didn't go too far so there may be lots of other stuff.
I LOVE dishes with curry pastes.

Edited to say I hadn't read the second page of replies.
Gretchen is offline   Reply With Quote
Old 05-18-2006, 10:30 AM   #19
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,196
JP

What you have is Chinese yellow bean sauce. Like Ironchef says, it is used as a base for sauces. Alone it will not be thrilling. Experiment and add ingredients to it till you have something that pleases you.

Here's a recipe that uses it (along with other u\yummy stuff) with noodles.
jennyema is offline   Reply With Quote
Old 05-18-2006, 10:00 PM   #20
Sous Chef
 
Join Date: Sep 2004
Posts: 509
good stuff to sift through here. Thanks..
jpinmaryland 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




All times are GMT -5. The time now is 09:52 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.