Fermented chilli bean butter
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This simple compound butter (or flavoured butter) recipe puts the rich, deep flavours of fermented chilli bean paste centre stage. Slice off a thick coin and melt it over vegetable side dishes, use it to pep up chicken or watch it gently melt over a sizzling steak.
First published in 2018
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Ingredients
Metric
Imperial
- 150g of unsalted butter, softened
- 1 tbsp of fermented chilli bean paste
- 1 garlic clove, finely grated
- 5g of ginger, finely grated
- 1 pinch of chilli flakes
SAVE RECIPE
Method
1
Add all ingredients to a bowl and stir until thoroughly combined
2
Wipe a work surface with a damp cloth and place a smooth sheet of clingfilm on top of it. Wipe the clingfilm with the cloth to smooth out any creases, then place another sheet of clingfilm on top and wipe again
3
Spoon the butter out onto the centre of the cling film and form into a neat log. Tightly wrap it up and secure with a knot at each end
4
Store the compound butter in the freezer. When ready to use, remove from the freezer for 10 minutes or so, slice off the amount of butter you require, then return the log to the freezer for another time
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