[Sca-cooks] Bean Paste in Soup for the Qan
Lilinah
lilinah at earthlink.net
Mon Sep 29 21:12:08 PDT 2008
I'm re-re-reading the introductory matter to A Soup for the Qan. The
authors mention that recipes for essentially Turkic pasta that
include bean paste reflect Chinese influence. However, i don't recall
them specifying what kind of bean paste and the index does not list
bean paste...
There are so many possibilities
-- Old World mung beans cooked and mashed
-- Old World adzuki beans cooked and mashed
-- some sort of fermented bean paste along the lines of Korean jiang
or Japanese miso
-- some sort of fermented bean paste along the lines of modern
Chinese black bean sauce or others
(i apologize, but it's been so long since i've cooked Chinese food at
home that i don't remember what other Chinese bean thingies are
available)
-- or something completely different...
Hallup! Hallup!
--
Urtatim (that's err-tah-TEEM)
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