By Ken Hom
Published 2001
This thick, spicy, aromatic sauce is made with yellow beans, flour and salt, fermented together. Correctly blended, it is quite salty but provides a distinctive flavour to Chinese or Thai sauces. The traditional bean sauce follows the ancient recipe for pickled yellow soya beans in a salty liquid. There are two forms: whole beans in a thick sauce, and mashed or puréed beans (sold as crushed or yellow bean sauce).
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