Preserved soy bean paste

Better known as tau cheo to Hokkien-speakers or taucu to Malay-speakers, preserved soy bean paste was first used as a flavouring agent by early Chinese cooks. Over time, cooks in Southeast Asia, including Singapore, Malaysia and Thailand, discovered the versatility of these salty beans and began to add them to their dishes. These beans are sometimes used whole but mostly mashed before they are added to a dish. They are also typically countered with a pinch of sugar for a better balance of flavours.