PANTRYFLEX

simmer · curry paste

★ STARRED KITCHENPrep 5 minCook 15 min

Slatebridge Eight-Treasure Spicy Paste

Independent adaptation of a publicly published Hu Bin recipe. Not affiliated with, sponsored by, or endorsed by Hu Bin.

From a starred kitchen.

Ratio

Ratio by volume: Garlic 15 ml, Ginger 15 ml, Pickled Chili 15 ml, Fermented Bean 15 ml, Hoisin 15 ml, Bean Sauce 15 ml, Cornstarch 15 ml, Shaoxing 15 ml, Chili Oil 15 ml
Garlic 15 mlGinger 15 mlPickled Chili 15 mlFermented Bean 15 mlHoisin 15 mlBean Sauce 15 ml

Ingredients

  • Garlic — 1 调羹 = 15 ml minced garlic
  • Ginger — 1 调羹 = 15 ml minced ginger
  • Pickled Chili — 1 调羹 = 15 ml pickled chili
  • Fermented Bean — 1 调羹 = 15 ml doubanjiang
  • Hoisin — same volume 海鲜酱 = 15 ml
  • Bean Sauce — same volume 甜面酱 = 15 ml
  • Cornstarch — 1 调羹 slurry (finish) (15 ml)
  • Shaoxing — 1 调羹 = 15 ml yellow wine (finish)
  • Chili Oil — 1 调羹 = 15 ml chili oil (finish)

Method

  1. Pour to the lines in order (bottom → top): Garlic, Ginger, Pickled Chili, Fermented Bean, Hoisin, Bean Sauce, Cornstarch, Shaoxing, Chili Oil.
  2. Cap the jar and shake until combined.
  3. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Hu Bin (胡斌). Shanghai benbang. Cited awards include: Michelin 1* (Lao Zheng Xing / 老正兴, Shanghai — multi-year).

Originally published as Eight-Treasure Spicy Sauce Paste (八宝辣酱酱料).

Adapted from a Hu Bin (胡斌) recipe (Hu Bin / Lao Zheng Xing (The Paper 淘最厨房)).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Hu Bin / Lao Zheng Xing (The Paper 淘最厨房) (published as “Eight-Treasure Spicy Sauce Paste (八宝辣酱酱料)”). Full citation lives in Provenance.

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