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Asari and douchi hot duet (black bean shellfish sauce)

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A superb sauce to change my plain old pasta.



I have enjoyed the shellfish and douchi sauces in Singapore. I don’t have their recipe, so I invented mine.



Chili and douchi Chinese fermented black beans.



Onion, tomato, a few douchi (they are VERY salty), chili…simmered in a little oil. Slightly mixed. Added Chinese aged “wine”, then the asari clams.



Cal 364.1 F10.8g C54.6g P14.3g




Filed under: (quick) 5 minutes active cooking, Avec la recette, Uncategorized, With recipe Tagged: asari, black bean sauce, brunch, chili, Chinese, Chinese fermented black bean, clams, douchi, hot, pasta, pasta sauce, seafood, shellfish, Singapore

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