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Doubanjiang (Chinese: 豆瓣酱; pinyin: dòubànjiàng, IPA: [tôʊpântɕjâŋ]), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour.
Abura-age – Deep-fried tofu slices; Cheonggukjang – Korean fermented soybeans; Doenjang – Fermented soybean paste [1]; Doubanjiang – Chinese spicy bean paste; Douchi – Fermented and salted black soybean
Tianmian sauce (Chinese: 甜麵醬/甜醬; pinyin: tiánmiànjiàng or tiánjiàng), also known as sweet bean sauce, sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor.
Tauco, Taucu, Taotjo, Tao Jiew or Tauchu (Chinese: 豆醬; pinyin: dòujiàng; Pe̍h-ōe-jī: tāu-chiùⁿ; Thai: เต้าเจี้ยว, RTGS: Tao Jiew) is a paste made from preserved fermented yellow soybeans in Chinese Indonesian, Malaysian and Thai cuisines. [1]
Sweet soy sauce (Indonesian: kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency, and a molasses-like flavor due to the generous addition of palm sugar or jaggery. [1]
Tired of stirring—and intimidated by timing it right? Try Ina’s easy trick for this crowd-pleasing creamy side dish.
First-round players to watch, keys to the game. For the first time ever, there will be College Football Playoff games on campuses. Notre Dame-Indiana will get things started on Friday night before ...
A bowl of doenjang, Korean fermented soybean paste. Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia.