Fermented chilli bean butter

10 minutes


  • 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


Add all ingredients to a bowl and stir until thoroughly combined
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
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
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