There are two types of 'plum sauce, one is just sweet hoisin sauce (you'd be able to taste the mustiness of the black beans), and then there's the yellowish-oranges sweet sauce made from apricot or plum preserves, with sugar, vinegar, hot pepper flakes (the Americanized version).
Hmmm ... it's a dark thickish stuff. I guess thick in the way ketchup is.
Probably just hoisin sauce.
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I can't imagine any restaurant serving shumai (the dim sum you describe) with either sauce, as a soy/sesame/vinegar based sauce is more traditional.
Who here dumpster dives at restaurants, was that blacksalt?
I wouldn't put it past me, in the sake of research, but I'd never admit it publicly.
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"Duck sauce" is another one with a double-meaning. An American and a traditional version. Which one depends on where you live/eat.
It's just the usual stuff that comes in the little plastic packets, the ones you can't open for nothin. Yellowish stuff.
Now that sounds like plum sauce.... Look at the ingredients and you'll probably see apricot in the someplace. I forgot that in some areas, plum and duck sauce are equivalent. A lot of places call the red stuff in the little tubs duck sauce.
There are two types of 'plum sauce, one is just sweet hoisin sauce (you'd be able to taste the mustiness of the black beans), and then there's the yellowish-oranges sweet sauce made from apricot or plum preserves, with sugar, vinegar, hot pepper flakes (the Americanized version).
Hoisin sauce does not contain black beans.
Yes, it does. Fermented soybeans. AKA: Asian Black Beans.
There are two types of 'plum sauce, one is just sweet hoisin sauce (you'd be able to taste the mustiness of the black beans), and then there's the yellowish-oranges sweet sauce made from apricot or plum preserves, with sugar, vinegar, hot pepper flakes (the Americanized version).
Hoisin sauce does not contain black beans.
Yes, it does. Fermented soybeans. AKA: Asian Black Beans.
-sw
I see that you are correct. I did not know that there was such as thing as black soy beans! They are one of my favorite ingredients.
I see that you are correct. I did not know that there was such as thing as black soy beans! They are one of my favorite ingredients.
It's the fermenting that makes them black. Don't expect them to taste like edamame/edame. I use them in all sorts of Asian dishes (like today in a pork chow fun). They're dirt cheap, too, at about $1/lb which would be a 10-year supply for an occasional Asian cook. They only last me about 6 months.
I see that you are correct. I did not know that there was such as thing as black soy beans! They are one of my favorite ingredients.
It's the fermenting that makes them black. Don't expect them to taste like edamame/edame. I use them in all sorts of Asian dishes (like today in a pork chow fun). They're dirt cheap, too, at about $1/lb which would be a 10-year supply for an occasional Asian cook. They only last me about 6 months.
"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974
I see that you are correct. I did not know that there was such as thing as black soy beans! They are one of my favorite ingredients.
It's the fermenting that makes them black. Don't expect them to taste like edamame/edame. I use them in all sorts of Asian dishes (like today in a pork chow fun). They're dirt cheap, too, at about $1/lb which would be a 10-year supply for an occasional Asian cook. They only last me about 6 months.
-sw
I found in my researches that there are naturally black soybeans. I think it's these that are used in the fermented black beans.
I see that you are correct. I did not know that there was such as thing as black soy beans! They are one of my favorite ingredients.
It's the fermenting that makes them black. Don't expect them to taste like edamame/edame. I use them in all sorts of Asian dishes (like today in a pork chow fun). They're dirt cheap, too, at about $1/lb which would be a 10-year supply for an occasional Asian cook. They only last me about 6 months.
I see that you are correct. I did not know that there was such as thing as black soy beans! They are one of my favorite ingredients.
It's the fermenting that makes them black. Don't expect them to taste like edamame/edame. I use them in all sorts of Asian dishes (like today in a pork chow fun). They're dirt cheap, too, at about $1/lb which would be a 10-year supply for an occasional Asian cook. They only last me about 6 months.
I found in my researches that there are naturally black soybeans. I think it's these that are used in the fermented black beans.
It could be. Looks like they are. I just assumed it was the fermentation and they were originally some other color (like green). Regardless, they don't taste like soybeans ;-)
