I went to a great Chinese grocery store in Albany while visiting and sort of went crazy. Everything was so cheap. I bought some Chinese Red Dates and was about to snack on them when I noticed the label said to soak and cook them. I also got some of those tiny dried shrimp and would like a recipe for them. Stocked up on fermented black beans and fish sauce at dirt cheap prices. Loved the place. TIA
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FRC Does anyone know the sites where you enter an ingredient and get back a recipe?>>
- Thread starter aajay
- Start date
sandy-in-baltimore
Well-known member
Re: FRC Does anyone know the sites where you enter an ingredient and get back a recipe?>>
You can try typing the ingredients you want to use into Google, separating the ingredients with a comma
You can try typing the ingredients you want to use into Google, separating the ingredients with a comma
A site where you can search by an ingredient
One site where you can search by an ingredient is http://www.recipezaar.com/
I haven't tried it, so I don't know if you can enter two ingredients--perhaps with a + between them--or if you have to enter just one main ingredient.
http://www.recipezaar.com/r/
One site where you can search by an ingredient is http://www.recipezaar.com/
I haven't tried it, so I don't know if you can enter two ingredients--perhaps with a + between them--or if you have to enter just one main ingredient.
http://www.recipezaar.com/r/
music-city-missy
Well-known member
Here is my favorite to search by multiple ingredients....nt
http://www.firehousechef.com/Fridge/FridgeFind.asp
http://www.firehousechef.com/Fridge/FridgeFind.asp
Epicurious definitely offers this service and they have some recipes
using fermented black beans and fish sauce...when you go to their homepage, just put "fermented black beans" in the search box and you'll pull up some recipes, same with fish sauce. Do you like tofu, aajay? I recently found a killer recipe for Ma Po tofu that uses the black beans--I never knew what Ma Po tofu was til I tried it and now I'm hooked. I LOVE shopping at our Asian grocery store here in Naples and I could spend hours in there (and I already have, I'm sure) just looking around. That's where I buy my Chinese oolong tea that I enjoy in the afternoons; and that's where I bought the black beans for the ma po but I bought them in a jar, still delicious. That's where I buy my miso, also. Sometimes I wish I could grab the owner of the store (who has helped me on many occasions!) and say "look...what is this item used for? what cuisine uses it?" and go through the entire store with him. ha! but there are such exotic items in that shop, dried fish, unusual mushrooms, all kinds of pickled items, etc.
using fermented black beans and fish sauce...when you go to their homepage, just put "fermented black beans" in the search box and you'll pull up some recipes, same with fish sauce. Do you like tofu, aajay? I recently found a killer recipe for Ma Po tofu that uses the black beans--I never knew what Ma Po tofu was til I tried it and now I'm hooked. I LOVE shopping at our Asian grocery store here in Naples and I could spend hours in there (and I already have, I'm sure) just looking around. That's where I buy my Chinese oolong tea that I enjoy in the afternoons; and that's where I bought the black beans for the ma po but I bought them in a jar, still delicious. That's where I buy my miso, also. Sometimes I wish I could grab the owner of the store (who has helped me on many occasions!) and say "look...what is this item used for? what cuisine uses it?" and go through the entire store with him. ha! but there are such exotic items in that shop, dried fish, unusual mushrooms, all kinds of pickled items, etc.
REC: Ma Po Tofu
This seems like a quirky recipe because it has a little ground pork AND tofu in it but my goodness, do I love it! The person who posted it did it in a narrative format so I'm going to do that also. Recipe calls for 2 teaspoons of black beans & they didn't say fermented or what, so when I went to the Asian market, the owner guided me to a jar that had all kinds of Asian characters on it and the only English words were "Black Bean"...later I read the ingredients and they're basically whole black beans in sesame oil. So, I believe your fermented beans would work just fine here--I chopped mine up and I know for a fact that I added a little more than 2 teaspoons.
Ma Po Tofu
Heat a wok or large non stick skillet, add some oil and then add 5 or 6 large thin slices of fresh ginger; stir fry for 2 or 3 minutes (they'll be easy to remove later) and add 1/4 pound ground pork that has been sprinkled with 2-3 TB soy sauce & marinated for about 5 minutes. Brown the ground pork & break up with wooden spoon, stirring with the ginger. After it's browned, add in 2 teaspoons black beans and 1 Tablespoon (or more) of hot chili bean paste (the poster advises NOT to buy Lee Kum Kee but to seek out great quality chili bean paste, do whatever here...I ended up buying a jar that reads "Hot Bean Sauce" from Taiwan..I added more than 1 TB because I like hot foods)..then add 3 TB chinese rice wine (not rice wine vinegar) and then add one package of cubed silken tofu. (The first time I made this, I used a boxed silken tofu from the Asian store, I think it was 12 or 13 ounces and it was VERY VERY soft, 2nd time I used NaSoya brand and it was much firmer even though it said Soft. I preferred the really soft kind for this--the dish came out saucier.) Sprinkle the entire mixture with chopped green scallions, remove the ginger slices and serve over rice.
This seems like a quirky recipe because it has a little ground pork AND tofu in it but my goodness, do I love it! The person who posted it did it in a narrative format so I'm going to do that also. Recipe calls for 2 teaspoons of black beans & they didn't say fermented or what, so when I went to the Asian market, the owner guided me to a jar that had all kinds of Asian characters on it and the only English words were "Black Bean"...later I read the ingredients and they're basically whole black beans in sesame oil. So, I believe your fermented beans would work just fine here--I chopped mine up and I know for a fact that I added a little more than 2 teaspoons.
Ma Po Tofu
Heat a wok or large non stick skillet, add some oil and then add 5 or 6 large thin slices of fresh ginger; stir fry for 2 or 3 minutes (they'll be easy to remove later) and add 1/4 pound ground pork that has been sprinkled with 2-3 TB soy sauce & marinated for about 5 minutes. Brown the ground pork & break up with wooden spoon, stirring with the ginger. After it's browned, add in 2 teaspoons black beans and 1 Tablespoon (or more) of hot chili bean paste (the poster advises NOT to buy Lee Kum Kee but to seek out great quality chili bean paste, do whatever here...I ended up buying a jar that reads "Hot Bean Sauce" from Taiwan..I added more than 1 TB because I like hot foods)..then add 3 TB chinese rice wine (not rice wine vinegar) and then add one package of cubed silken tofu. (The first time I made this, I used a boxed silken tofu from the Asian store, I think it was 12 or 13 ounces and it was VERY VERY soft, 2nd time I used NaSoya brand and it was much firmer even though it said Soft. I preferred the really soft kind for this--the dish came out saucier.) Sprinkle the entire mixture with chopped green scallions, remove the ginger slices and serve over rice.