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