Not yet a member
Forgotten password ?  
Advanced search

Asari and douchi hot duet (black bean shellfish sauce)

By Gourmande in Osaka

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

Imprimer cette page
By Gourmande in Osaka (Visit website)

Rate this recipe:

Related recipes

Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chips

Cooking Units Converter

Yummy or Yucky

Mango kulfi

Mango kulfi