Dry beans?Not written. Missing the black sesame seeds/ satay peanut paste in the photo also, whatever flavor you want it to lean to.
Mostly its just 50/ 50 fermented black bean paste (half bag) and sugar of choice for the bottom base.
Palm sugar, fruit jelly, cane sugar, corn syrup all work. I like a thing of marmalade/ citron, then add corn syrup if needed.
Then add smashed citrus of choice, ginger, garlic, crispy chili, some dried whole cayennes, pepper sauce/Worcestershire, cover with cup+ of sweet rice vinegar, then top off with oil. Add some sesame oil for taste if needed.
Sunflower, safflower, peanut oil remain thinner if you refrigerate
You can fry the sesame seeds to pop them so they dont all float on top, I just smashed them this time.
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