Chilli Bean Sauce

This is a thick dark sauce or paste made from soya beans, chillies and other seasonings; it is very hot and spicy. Widely used in cooking in western China, it is now also used in Hong Kong; it is usually available here in jars in Chinese shops. Be sure to seal the jar tightly after use and store in the refrigerator. Do not confuse chilli bean sauce with chilli sauce, which is a red, hot thinner sauce made without beans and used mainly as a dipping sauce for cooked dishes. There are Southeast Asian versions of chilli bean sauce called Satay sauce, and they are very spicy and hot. Use them if you can find them; they are called for in some of the recipes in this book.