Dousha means “bean paste” in Mandarin. Teochew and Hokkien folks call it “Dausha” and is the term most used to refer to this product in the market place.
This recipe is for those who love onions in everything and anything. Mum was Teochew and this was something she could make very well.
Decades later, I still yearn for the tasty umami tasting paste that is good for eating with everything. Except for households that still make it, I have yet to see it available commercially.
Makes slightly more than 2 cups.
2 cups dried mung mean, soaked for at least 2 hrs and drained
¼ cup oil ( from frying shallots )
¼ cup fine sugar
1 tsp salt
1 Tbsp fried shallots
Steam the beans , on a muslin, over high heat for at least 30 minutes.
Beans are ready when each bean can be crushed between 2 fingers.
Transfer steamed beans to a worktop. Use a rolling pin and crush the beans, a small batch each time.
Warm up the shallot oil. Pour over sugar and salt. Mix.
Combine beans, oil, sugar, salt, shallot.
There you have it - your very own dousha!
To test if the consistency is right, pinch some of the mixed dousha. If it holds together and does not crumble or break apart, it is ready for use.