Mung Bean Curd with Chilli Oil Sauce (Liang Fen)
A delicious and authentic sauces recipe for Mung Bean Curd with Chilli Oil Sauce (Liang Fen), prepared with traditional seasonings and techniques.
Ingredients
- • 1/2 cup (120 g) mung bean starch
- • 3 cups water (divided)
- • 2 tablespoons soy sauce
- • 1 tablespoon Chinkiang vinegar
- • 1/4 teaspoon salt
- • 1 tablespoon sugar
- • 3 cloves garlic (sliced)
- • 2 tablespoons homemade chilli oil (including the oil and the chilli flakes, or to taste)
- • homemade black bean sauce (*Footnote 1) ((Optional))
- • Chopped fresh coriander and/or spring onions (for garnish)
- • A handful of shredded cucumber ((Optional))
Preparation Steps
Add 2 1/2 cups of water to a medium-sized pot and bring it to a boil over medium-high heat. Then turn the heat down to a simmer.
In a small bowl, combine the mung bean starch and 1/2 cup of water. Stir until the starch is fully dissolved.
Prepare a rectangular or square baking dish that can hold at least 4 cups of water but is small enough, so the mixture is at least 1” (2.5 cm) thick. (*Footnote 2)
Slowly pour the mung bean mixture into the simmering water, while stirring gently with a ladle or a whisk. Continue to stir until the mixture in the pot starts to thicken and small bubbles start to form. It should start turning somewhat translucent. Simmer for another 6 to 8 minutes while stirring, until the mixture thickens further, like a thick sauce texture. Carefully pour the mixture into the prepared baking dish.
Let cool at room temperature until solidified. It takes about 2 hours if you use a shallower dish, but up to 3 or 4 hours if using a deeper dish. Once congealed, you can store the jelly covered in the fridge for up to 3 days.