No photo today as I was too hungry to take one, but I’ve been experimenting with Fermented Soybean Paste/Yellow Bean Paste and am happy to report it’s incredible
I’ve been frying up chicken and green pepper with around a tablespoon of the paste, Sichuan pepper and a good handful of dried chillies, then stirring in spring onion, garlic and ginger until fragrant. Finish with a splash of dark soy, a good heap of sugar, salt to taste and a tablespoon of Lao Gan Ma and you get this richly savoury, slightly funky, sticky-sweet bowl of joy that I can’t get enough of
My third is the latest one and that fixed a few mistakes I had before (and made another whole new mistake with that one) but I keep learning and improving. My goal for now is to get a proper loaf out of this, as it’s currently smaller then what I want and after that move on to whole-wheat bread and eventually some multi-grain sorts.
Along with this stuff I’ve also been working on finding (and properly writing down) recipes to make things I’m used to from the Netherlands which just aren’t sold here. So even the recipes I do find all presume you have access to things I don’t have access to at all and I gotta work from there to make things work.
Was very tasty, also that plant is getting huge and is becoming a nuisance in my kitchen but if I move it I’ll forget to water it and it will die and I like that plant so in the kitchen it will stay
I’d also love to use a wider range of veg than spring onion, pepper and/or celery but the shop on my way home from work is shit - on a good day there might be a very sad and wilted pak choi but that’s about as adventurous as they get lol
