{"id":79,"date":"2012-09-19T14:18:11","date_gmt":"2012-09-19T22:18:11","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=79"},"modified":"2017-02-19T06:48:46","modified_gmt":"2017-02-19T13:48:46","slug":"hot-bean-paste","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=79","title":{"rendered":"Asian condiments"},"content":{"rendered":"

Banana sauce<\/strong> is a Phillipine condiment made from sugar, banana, salt, and spices. It’s a lot like ketchup but has a nice little kick. According to Wikipedia<\/a>, Filipinos use it on about everything. They also state “banana ketchup was made when there was a shortage of tomato ketchup during World War II, due to lack of tomatoes and a comparatively high production of bananas.” The banana sauce I bought tastes like a zingy ketchup.<\/p>\n

\"banana<\/a>Bean sauce<\/strong> is made from soy beans, sugar, salt, wheat flour, and sesame seed oil. According to the Cook’s Thesaurus<\/a>, it is also known as bean sauce, bean paste, or brown bean paste.<\/p>\n

\"bean<\/a>Hoisin sauce<\/strong> is a bean sauce that is both sweet and garlicky. I can find hoisin sauce in just about any large market in Colorado. Like American ketchup, each brand tastes a little different. I have a feeling that the versions I buy are quite Americanized. But pick some up sometime, and try it in my Moo Shoo Turkey<\/a>, or add it to barbeque sauce, use it on steaks, add to a stir fry. (See the Cook’s Thesaurus<\/a> too.)<\/p>\n

\"hoisin<\/a>Hot bean paste<\/strong>, an Asian ingredient, can be hard to find. I looked for it at Safeway and Whole Foods but could not find it. I saw hot chile paste and black bean garlic paste. Finally I went to the local Asian market and found a large can of hot bean sauce:<\/p>\n

\"hot<\/a>I bought it and brought it home (it cost $2.79). But I worried that it was not the correct ingredient. Luckily, The Cook’s Thesaurus<\/a> has put up a great page explaining the different Asian condiments. Accessed 2012, this quote:<\/p>\n

“chile bean paste = chili bean paste = chili bean sauce = chilli bean sauce = bean paste with chili = hot bean paste\u00a0 Notes:\u00a0<\/em> This reddish-brown sauce is made from fermented soybeans and hot chilies.\u00a0 It’s very hot.”<\/p>\n

From that great equivalents list, I feel confident that I found the right ingredient.<\/p>\n

Red curry paste<\/strong> is listed as “red curry paste = nam prik kaeng daeng” on the same Cook’s Thesaurus<\/a> web page. I found it recently (2012) at either Safeway or Whole Foods in a small jar.<\/p>\n

\"red<\/p>\n

Years ago I found it in bulk at an Asian market in Denver. That was right after I took the “Thai One On” cooking class. In class, we made this paste, but that recipe has 16 ingredients, including possibly hard-to-find lemongrass, galangal, coriander root, kaffir lime zest, and shrimp paste. I’m happy with the little jar above!<\/p>\n

Sweet and Sour Sauce<\/strong> is a condiment that all Americans who have ever visited a Chinese restaurant are familiar with. The flavors of this sauce vary a lot depending on the brand you purchase. Or you can make it yourself using one of many recipes available on the internet (for instance, this one on the AboutFood.com site<\/a>.)<\/p>\n

\"Sweet<\/a><\/p>\n

Plum Sauce<\/strong> <\/a>is also known as Chinese duck sauce<\/a><\/b>, Chinese plum sauce<\/b>, or duck sauce<\/b>. According to the label, it is made from salted plums, sugar, vinegar, and peppers. You can make it at home using the Recipe Source’s recipe<\/a> \u2013 that recipe uses both plums and apricots.<\/p>\n

\"Plum<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Banana sauce is a Phillipine condiment made from sugar, banana, salt, and spices. It’s a lot like ketchup but has a nice little kick. According to Wikipedia, Filipinos use it on about everything. They also state “banana ketchup was made … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"aside","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-79","post","type-post","status-publish","format-aside","hentry","category-ingredients","post_format-post-format-aside"],"_links":{"self":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts\/79","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=79"}],"version-history":[{"count":20,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts\/79\/revisions"}],"predecessor-version":[{"id":5893,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=\/wp\/v2\/posts\/79\/revisions\/5893"}],"wp:attachment":[{"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=79"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=79"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cooking.pfeist.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=79"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}