Title: About Soy Bean Sauces
Categories: Beans, Condiments, Sauces, Chinese, Info
Yield: 1 Servings
1 Info file
Jeung Yow: Soya Sauce. Almost black sauce from soya beans.
Ho-Yow: Oyster Sauce. Grayish Brown liquid
Fooh Yu: Bean Curd Cheese: Tofu-like fermented in strong wine
Naam Yu: Bean-Curd Cheese, Eastern style. Prepared in a brick-red
sauce.
Saang See Jeung: semi-solid mass of aromatic beans.
Dow See: tiny fermented black beans.
Hoy Sien Jeung: your hoisin sauce.
From: Skeeter
This is what my encyclopedia of Oriental Cooking says about brown-bean
sauce.
"Soy Bean Paste (sauce), also known as 'brown bean sauce', is sold in
cans and jars in Chinese food stores. Being a paste (sauce) rather
than a liquid, it is often used instead of soy sauce when a thicker
sauce is required in stir-fry cooking. Because of its saltiness, soy
bean paste acts as a preservative and is therefore often cooked with
meat to be served cold later."
Kevin & Dail united in Christ wrote:
OK, these questions are getting tougher, but here goes. According to
'The Thousand Recipe Chinese Cookbook' by Gloria Bley Miller, brown
bean sauce is:
Thick, spicy, aromatic paste made with yellow beans, flour and salt,
fermented in a semi-mash. Adds salty, full-bodied flavor to foods.
Used to season fish, beef and duck; also bean curd and bland
vegetables. (Cannot be used as a table condiment; must always be
cooked.) Often used interchangeably with fermented black beans.
Available in cans and jars.
