Fu Chi - Chilli Bean Sauce?
Discussion
For some unknown reason my parents went to 'Wing Yip' in Croydon and on their return presented me with a bottle of 'Fu Chi - Chilli Bean Sauce' as per the title.
It looks a little like this:
And it smells almost like the chilli shredded beef (the gooey one) you get in a Chinese (a bit - not a lot)
I haven't the faintest idea what one would normally do with such a thing - web searches suggest it can be used as a dipping sauce as well as for, helpfully, 'cooking'.
The instructions on the lid are just as mysterious 'instructions - ready to eat' so maybe it is a dip and nothing more? seems odd though. Its clearly got some (a lot of) chilli heat in there - I'd love to use it to fry chicken etc in for a rich flavour if that would 'work'? Anyone cooked with such a thing?
It looks a little like this:
And it smells almost like the chilli shredded beef (the gooey one) you get in a Chinese (a bit - not a lot)
I haven't the faintest idea what one would normally do with such a thing - web searches suggest it can be used as a dipping sauce as well as for, helpfully, 'cooking'.
The instructions on the lid are just as mysterious 'instructions - ready to eat' so maybe it is a dip and nothing more? seems odd though. Its clearly got some (a lot of) chilli heat in there - I'd love to use it to fry chicken etc in for a rich flavour if that would 'work'? Anyone cooked with such a thing?
I'd use it as a component in a stir fry. If you were to follow something like this you'd to go far wrong:
Stir fry what ever veg and meat you prefer
Add three tablespoons of light soy sauce, some finely chopped ginger and garlic, a teaspoon of sugar and a tablespoon of your Fu Chi sauce. Taste it and add more if needed. if you need more sauce add 50ml of water.
Cook it out for a minute then add some slaked cornflour to add glossiness and to allow the sauce to stick to your meat.
It'll be made from ground beans, chilli, garlic, ginger, MSG, oils and salt so don't overdo it with extra seasonings.
Stir fry what ever veg and meat you prefer
Add three tablespoons of light soy sauce, some finely chopped ginger and garlic, a teaspoon of sugar and a tablespoon of your Fu Chi sauce. Taste it and add more if needed. if you need more sauce add 50ml of water.
Cook it out for a minute then add some slaked cornflour to add glossiness and to allow the sauce to stick to your meat.
It'll be made from ground beans, chilli, garlic, ginger, MSG, oils and salt so don't overdo it with extra seasonings.
Use it in a stir fry, as mentioned above. Fry everything up, add the sauce, heat through. These jarred sauces are like convenience Chinese cooking, same as ready to eat Pasta sauces that just need heating through.
Could have been worse, they could have brought you a jar of "Cream of Sum yung gai"!
Could have been worse, they could have brought you a jar of "Cream of Sum yung gai"!
Mastodon2 said:
Use it in a stir fry, as mentioned above. Fry everything up, add the sauce, heat through. These jarred sauces are like convenience Chinese cooking, same as ready to eat Pasta sauces that just need heating through.
Could have been worse, they could have brought you a jar of "Cream of Sum yung gai"!
Could have been worse, they could have brought you a jar of "Cream of Sum yung gai"!
- cheers guys! Ill cook it tonight and give it a whirl!Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff