Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
mudbug

Brown Bean Paste : Yellow Bean Paste

Recommended Posts

Brown Bean Paste : Yellow Bean Paste

What do you like to use it for, sauce, marinade, rub, primarily for pork and beef?

Any dishes that just wouldn't be the same without it?

Do you prefer brown to yellow or vise versa?

What brand do you rely on?

Share this post


Link to post
Share on other sites
Brown Bean Paste : Yellow Bean Paste

What do you like to use it for, sauce, marinade, rub, primarily for pork and beef?

Any dishes that just wouldn't be the same without it?

Do you prefer brown to yellow or vise versa?

What brand do you rely on?

Brown Bean Sauce/Yellow Bean Sauce (or paste)are the same thing. Whatever name it is called, it is a paste made from yellow soy beans, fermented and seasonings added.

I had chicken with brown bean paste last night, and I like eggplant with brown bean sauce, also.

I'm loyal to brands. I started with Koon Chun and it is my preferred brand for this. Also, I use the regular bean sauce, rather than the 'ground' version.

Share this post


Link to post
Share on other sites

I used to buy brown bean sauce ( man see/ mean see?) in a large 48 oz cans. I can't remember the brand, but now, I have a jar of whole bean brown bean sauce by YEO'S in the fridge.

Haven't tried eggplant with this, but it sounds good!

I use it with pork ribs and plums in brine. Mix a couple spoonfuls into the ribs. Let it marinate then top with pieces of these salty plums. Steam for about 30 minutes and eat with lots of rice. Mouth is watering and we just got back from eating out!

I also use it to make BBQ duck. Mom uses it for siu jook. :smile:

Sister-in-law uses it with chicken for baos.

Share this post


Link to post
Share on other sites

Besides all the good suggestions, my favourite is a fish, preferably whole, preferably sole or flounder or any delicately fleshed fish steamed with "min see" and a few slivers of ginger and scallions.

Share this post


Link to post
Share on other sites

The brown bean sauce is fairly generic. From my experience the taste of brown bean sauce from many of the major manufacturers are about the same. Koon Chun, Yeo's, Lee Kum Kee... It is seldomly used alone. Most often it is used along with other ingredients such as garlic, hoisin sauce, five spice, etc. as a marinade or as an ingredient to make the "brown" sauce.

While the Cantonese use brown bean sauce in steamed fish, Northern Chinese (not sure where exactly, let's say it's North of Canton (GuangDong) :raz: ) use brown bean sauce to make "Sweet and Sour Fish". The fish is breaded and deep-fried first (or just shallow-fried without bread over slow fire in home cooking). The brown sauce is made by saute'ing some garlic, ginger, brown bean sauce, hoisin sauce, vinegar, sugar, water, and thickened with corn starch solution. Chopped green onions on top at the end as a garnish. Some versions of this, called "Ng Lau" [Cantonese], or Five Willows - five ingredients in thin shreds, add shredded daikon, carrots, celery, black mushrooms, or other vegetables (pre-cooked first) in the sauce and pour on top of the fish.

Share this post


Link to post
Share on other sites

Brown and Yellow Bean Paste? I've never heard of these before, much less used them in cooking. A quick Google Image Search gives me blobs of stuff.

As for fish, at home, we use LKK Black Bean Garlic Sauce.

Share this post


Link to post
Share on other sites

Bean paste in ayam pongteh(a nyonya chicken stew), I love it! Scroll down to the 5th recipe. You can add shiitake mushrooms if you like.

Share this post


Link to post
Share on other sites

Ok, i am rattling from my brain as i go...

There are many types of bean paste available in chinese cooking.

The most common would be the type that is made from soy beans, which some will called "yellow bean paste/ brown bean paste/ fermented bean paste".

From the basic paste that is made from the soy bean, it can be further diversified into

1) sweet bean paste

2) salty bean paste

3) hot bean paste

not to be confused with the korean "gochujang" or the japanese "miso". although basic ingredients is the same, which is the soybean, the taste are greatly varified.

so, when you are cooking a recipe, look very carefully wether it is stating salt, sweet or hot. This is a personal experience... I didn't pay enough attention and added salty bean paste when it should be sweet. :)

Then we also have the black bean paste which is more pungent and are generally salty and are made from fermented black beans. From the basic black bean paste, you can also purchase some other type of black bean paste like, hot black bean paste and the more popular among asians, "hot black bean paste with garlic". I like to use that to cook my clams with some lemongrass, bird's eye chilli, sliced galangal, some oyster sauce, kaffir lime leaves, garlic and shallot. and some dried shrimp. fantastic with piping hot rice.

The Hokkien called the bean paste "Taucu" the Cantonese will called it "Tau See".

The black version is called "hark tau see"

hope this helps some! :)

Share this post


Link to post
Share on other sites
The Hokkien called the bean paste "Taucu" the Cantonese will called it "Tau See".

The black version is called "hark tau see"

Welcome, mflo. I look forward to reading your perspective of Chinese cooking.

One small note: In Cantonese, as in Mandarin, the pronounciation is "Dau" (with a D instead of a T - In Mandarin it is Dou) for beans. "Dau See" [Cantonese] - fermented black beans.

Share this post


Link to post
Share on other sites

A thousand apologies, hz, while I crush your small note like a tau see. Msian/Sporeans tend to spell it with a 'T' rather than a 'D'. After all, the sound is a cross between the 2. When we spell it with a 'T', we don't say the word through our teeth like an actual 'T' sound, but rather with the tongue behind the top teeth. Blunt sound. A 'D' sound would be placing the tongue too far back.

Another kinky example is the confused spelling for words which is a cross between B and P sounds, like 'white' in cantonese. It's not a clear-white 'B' or 'P' sound, is it?

This is getting to be too funny! Talking chinese in english! :raz::laugh: We're all turning into bananas, if we're not one already!


Edited by Tepee (log)

Share this post


Link to post
Share on other sites

Let this "banana" wade into the beans here:

dau see is one way of pronouncing fermented black beans. Tau see may be a variation if you are outside of HK. :blink:

hark tau see would specifically indicate black fermented soy beans to a novice. Most cooks familiar with Cantonese would know that "dau see" ( :raz: ) is black fermented soya beans.

Brown beans = mean see, or mean see jern (paste), man see duen in Toisanese. :biggrin:

Tepee...I say bak dow with a "b"... :rolleyes::raz::laugh:

With all the tragic news around the world, we need beans to make us laugh a little!

Share this post


Link to post
Share on other sites
A thousand apologies, hz, while I crush your small note like a tau see. Msian/Sporeans tend to spell it with a 'T' rather than a 'D'. After all, the sound is a cross between the 2. When we spell it with a 'T', we don't say the word through our teeth like an actual 'T' sound, but rather with the tongue behind the top teeth. Blunt sound. A 'D' sound would be placing the tongue too far back.

.....

Hmmm.... Tepee... I need to suggest you to live in Hong Kong/Guangzhou/Shenzhen for a few years to retrain your Cantonese pronounciations... the official, proper way. No, no, approximation doesn't count. :laugh::laugh::laugh: I would imagine that the spoken "Cantonese" in Malaysia or Singapore have transformed somewhat over the centuries.

I can see that being a master of 5 Chinese dialects, it's easy to get confused. The orthodox Cantonese pronounciation for beans is a D.

And for "white", it's a B. Not a cross of B-P. Pure B.

I may be a banana in thinking... but my linguistic training is based on official Cantonese. :smile:


Edited by hzrt8w (log)

Share this post


Link to post
Share on other sites

No fair! Two against One!

Methinks all of us need a nice trip to Tong San not only for language refresher classes but to satisfy other more innate needs.

BTW, hz, whom do you practise your 25-years-ago Cantonese with? Your toisanese other? 25 years is a long time.... :wink:


Edited by Tepee (log)

Share this post


Link to post
Share on other sites

Moving the discussion from linguistics back to food... I use it in dishes like old fashioned beef and turnip, as a thickener for the stewed sauce.

Is this bean paste we're talking about essentially the same as the Amoy-brand sauce labelled 'Chu Hou'? The first ingedient in that is fermented soybeans.

Share this post


Link to post
Share on other sites
Is this bean paste we're talking about essentially the same as the Amoy-brand sauce labelled 'Chu Hou'?  The first ingedient in that is fermented soybeans.

Chu Hou sauce is different from brown bean paste. I think that Chu Hou has other ingridients blend in besides fermented soybeans. You will find Chu Hou used in Cantonese BBQ and beef stew often.

Share this post


Link to post
Share on other sites

The linguistics tangent was an enjoyable, interesting, and educational read. That's what I love about this particular forum. We're all here for the same fundamental reasons but contribute based on our own life perceptions and experiences.

Perhaps a better question to ask would be:

What are the most common uses for Brown or Yellow Bean Paste?

Share this post


Link to post
Share on other sites

Min see (bean sauce) is not chu hou sauce, Chu hou sauce is more akin to hoi sin sauce, not as sweet though.

Min see deng is one of those indispensible staples in th Chinese larder that is never missed until you need it. For me, it is an essential component in the marinades for Chinese styl bbq meats. Min see with steamed fish is a great rice accompaniment. Green beans chowed with pork, min see, a dash of sugar and a bit of 5-spice is to die for. I also use it in twice-cooked pork.

Be adventurous.

BTW: the real Toysanese among us with pronounce "white" with a "w" ie: "waak" similar to the "waak" as in "waak wah" or draw picture. :biggrin:

Share this post


Link to post
Share on other sites

We use both Yeo's and the Thai version, which I think tastes more flowery. We stir-fry ong choy (except we call it kang kung, the Malay word) with it, chillies, garlic and fish sauce, make bah kut teh, mix it with black beans and put it on shrimp to be steamed, use it when we make char siu, etc. etc. Like Ben says, it's a pantry staple.

regards,

trillium

Share this post


Link to post
Share on other sites
The linguistics tangent was an enjoyable, interesting, and educational read. That's what I love about this particular forum. We're all here for the same fundamental reasons but contribute based on our own life perceptions and experiences.

Perhaps a better question to ask would be:

What are the most common uses for Brown or Yellow Bean Paste?

http://www.wingyipstore.co.uk/product-229807.html

Scroll down for recipes.

Share this post


Link to post
Share on other sites

I may be a banana in thinking... but my linguistic training is based on official Cantonese. 

Unfortunately, there's no "official" Cantonese, and many Cantonese speakers themselves don't even consider it to be "real" Chinese. Whenever a non-Chinese person says they want to learn Cantonese, even a Cantonese person will invariably tell them to learn Mandarin instead. In the past I've searched for study materials to help improve my Cantonese but good ones are almost nonexistent.

Cantonese as it is spoken in Guangzhou is not the same as what's spoken in HK. Which one do you consider more "official?"

Share this post


Link to post
Share on other sites

Guess what the labels of Koon Chun's Hoisin, Chee Hou, and Chap Kam all have in common? All the ingredients are exactly the same and in the same order: Sugar / vinegar / soya bean / water / salt / wheat flour / garlic / sesame seed / chili / spices / and artifical color fd & c red # 40. Koon Chun's "Flavoring Sauce" has the same label ingredients.

Yet they all taste a little different from each other. I guess it is different amounts of one of the flavorings?

Share this post


Link to post
Share on other sites

wow I just used kikkoman's black bean sauce with garlic in place of brown bean paste (i can't get that anywhere nearby) - ignorance isn't always bliss

it was wayyy too sweet but I cut it with natural peanut butter, tastes ok now

Share this post


Link to post
Share on other sites

wow I just used kikkoman's black bean sauce with garlic in place of brown bean paste (i can't get that anywhere nearby) - ignorance isn't always bliss

it was wayyy too sweet but I cut it with natural peanut butter (and threw in some classic stir fry sauce from house of tsang :huh: )

it was great on noodles - put some shredded cabbage on top for crunch.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By liuzhou
      I have just returned home to China from an almost two week trip to Ho Chi Minh City (Saigon), Vietnam. To get there I first travelled by train to the provincial capital, Nanning. The local airport only does domestic flights, whereas there are direct flights from Nanning. The flight time required that I stay overnight at the Aviation Hotel in Nanning, from which there is a regular direct bus to the airport.
       
      The trip to Nanning is about an hour and a half and passes through some nice karst scenery.
       
       
      After booking into the hotel, I set off for my favourite Nanning eating destination. Zhongshan Night market is a well known spot and very popular with the locals. I had forgotten that it was a local holiday - the place is always busy, but that night it was exceptionally so.
       

       

       
      It consists of one long street with hundreds of stalls and is basically a seafood market, although there are a few stalls selling alternatives.
       

       

       

       

       

       

       

       

       

       

       

       

       

       

       
      Filled myself with seafood (and some of that blood sausage above), slept soundly and, next morning, flew to Ho Chi Minh City.
       

       

       
      The rest of my trip can be seen here:
       
       
    • By Lisa Shock
      Years ago, when I visited Tokyo, I ate in a small but fascinating restaurant called 'It's Vegetable' which is now, unfortunately, closed. The chef was from Taiwan, and he made Buddhist vegetarian and vegan dishes that resembled meat. During my visit, several monks wearing robes stopped in to eat dinner. The dishes were pretty amazing. I understood some of them, like using seitan to mimic chicken in stir fry dishes, others used tofu products like yuba, but, others were complex and obviously difficult. One very notable dish we enjoyed was a large 'fish' fillet designed to serve several people. It had a 'skin' made of carefully layered 'scales' cut from nori and attached to the surface. Inside, the white 'flesh' flaked and tasted much like a mild fish. Anyway, apparently Buddhist fake meat meals are very popular in Taiwan and many places, cheap through to fine dining serve them. Yes, if I worked on it for a while, I could probably refine one or two dishes on my own, but, I am wondering if there's a Modernist Cuisine type cookbook for skillfully making these mock meats from scratch? (I have heard that some items are commercially made and available frozen there, much like soy-based burgers are in the US.) I am willing to try almost any offering, even if it's entirely in Chinese. And, I know how to use remailers to purchase regional items from the various local retailers worldwide who do not ship to the US.
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known  for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      Today is 元宵 yuán xiāo, the Lantern Festival marking the 15th day of the first lunar month and the last day of the Spring Festival (春节 chūn jié) which begins with the Chinese New Year on the 1st of the lunar month.
       
      Today is the day for eating 汤圆 tāng yuán, sweet glutinous rice balls.
       
      I was invited to take part in a celebration ceremony this morning in what is considered to be the city's most beautiful park. I half agree. It lies in the south of the city, surrounded by karst hill formations, but for me, the park itself is over-manicured. I like a bit of wild. That said, there are said to be around 700 species of wildlife, but most of that is on the inaccessible hills. There are pony rides for the kids and some of the locals are a bit on the wild side.
       

      Park Entrance
       

      Karst Hill
       
      Although the park has beautiful flower displays and great trees, what I love most is the bamboo. Such a beautiful plant and so useful.
       

       
      They had also hung the traditional red lanterns on some of the trees.
       


      The main reason for us to be there was to be entertained by, at first, these three young men who bizarrely welcomed us with  a rendition of Auld Lang Syne played on their bamboo wind instruments - I forget what they are called. They are wearing the traditional dress of the local Zhuang ethnic minority.
       

       
      Then some local school kids sang for us and did a short play in English. Clap, clap, clap.
       
      Then on to the main event. We were asked to form groups around one of four tables looking like this.
       

       
      Appetising, huh? What we have here at top is a dough made from glutinous rice flour. Then below black sesame paste and ground peanut paste. We are about to learn to make Tangyuan, glutinous rice balls. Basically you take a lump of dough, roll it into a ball, then flatten it, then form a cup shape. add some of each or either of the two pastes and reform the ball to enclose the filling. Simple! Maybe not.
       

       
      Some of us were more successful than others
       

       
      These are supposed to be white, but you can see the filling - not good; its like having egg showing all over the outside of your scotch eggs.
       
      Modesty Shame prevents me telling you which were mine.
       

       
      At least one person seemed to think bigger is better! No! They are meant to be about an inch in diameter. Sometimes size does matter!
       
      Finally the balls we had made were taken away to be boiled in the park's on-site restaurant. What we were served were identically sized balls with no filling showing. They are served in this sweet ginger soup. The local pigs probably had ours for lunch.
       
       

       


      The orange-ish and purplish looking ones are made in the same way, but using red and black glutinous rice instead.
       
      Fun was had, which was the whole point.
       
    • By liuzhou
      Today is 小年 (xiǎo nián) which literally means 'little [new] year', but is something more. It takes place approximately a week before Chinese New Year (February 16th this time round - Year of the Dog) and is the festival for the Kitchen God
       
      In traditional animist Chinese thought, there is a god for everything and the kitchen god is responsible for all aspects of, you guessed, the kitchen. Once a year (today), the kitchen god pops back  to report to the god of heaven on the happenings of the last 12 months. Therefore we have to placate him so he makes a good report.  My neighbours are busy preparing offerings of sticky rice and assorted sugary confections for the god, so that when he eats them, his teeth and lips will stick together and he will be unable to report any bad behaviour. An alternative theory suggest the sugary stuff will sweeten his words. Then we'll be OK for another year!
       
      This is  the fellow


  • Recently Browsing   0 members

    No registered users viewing this page.

×