Updated: Mar 17
Chu hou paste is an essential condiment in Cantonese cuisine, where it is used to create a rich and aromatic flavor in a variety of braised dishes and stews. Despite being essentially a fermented soybean sauce, the addition of other ingredients such as garlic, ginger, and sesame seeds to the chu hou paste makes it an excellent sauce to use in various Chinese dishes.
If you’re interested in giving chu hou paste a try, check out these two meat recipes we found online.
#1. Pork Rib Stew with Beancurd Skin
Ingredients You’ll Need:
*This recipe is adapted from The Woks of Life
Step 1: Soak the fried beancurd sticks (fǔ zhù) in warm water for 30 to 40 minutes until it softens. Then, cut them into 2-inch pieces.
Step 2: While waiting for the fried beancurd sticks to soften, heat a tablespoon of vegetable oil in a large stew pot over medium heat and add the ginger slices. Fry for 1 minute or until browned and caramelised.
Step 3: To the same stew pot, add the ribs and fry until browned. Then, add the chopped onion and garlic, and fry for another 3 minutes.
Step 5: Add 4 cups of water to the stew pot and bring to a boil, then turn the heat down to a simmer. Simmer with the cover on for one hour, stir every 20 minutes.
Step 6: Next, mix in the softened beancurd sticks and the white portions of the scallions, making sure that the beancurd sticks are covered in liquid. Cover and cook for 10 minutes. Stir, then cook for another 10 minutes.
Step 7: Remove the pot cover and turn up to heat to allow the stew to come to a slow boil. Add the rest of the green portions of the scallions. Cook uncovered for up to 10 minutes to reduce the liquid to a thick sauce.
Step 8: Serve and enjoy.
#2. Cantonese Braised Beef Stew
Ingredients You’ll Need:Stew:
*This recipe is adapted from ECKitchenSG
Step 1: In a deep pan or pot, toast the star anise, orange peel, bay leaves and cinnamon bark in medium heat until fragrant.
Step 2: Add the oil and sauté in ginger, spring onion and garlic until fragrant.
Step 3: Add in the beef and sear until the outer layer of the beef is cooked. Then, add in all the seasonings and stir-fry them together with the beef.
Step 4: Add in rice wine and water and bring it to a boil.
Step 5: Once boiling, lower the heat to medium-low, cover with a lid and allow it to simmer for 1 to 2 hours, or until the beef softens.
Step 6: Check occasionally and stir to ensure that the beef does not stick to the bottom of the pot or pan. Add more water if necessary.
Step 7: Half an hour before the beef is ready, add the radish and carrots in and continue to simmer. The sauce should thicken by now. If it is too watery, turn up the heat and allow the water to evaporate to the consistency and taste you prefer.
Step 8: Transfer to a serving dish, garnish with chopped spring onions and serve.
Now that you have the recipe, go and get a bottle of chu hou paste from any sauce supplier in Singapore and whip up these two meat dishes for your friends and family to try.
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