Forum

Hello hello I bought a jar of chile bean paste to do the aubergine dish from Fushia Dunlop : https://www.eatyourbooks...rant-aubergines-yu-xiang However, I just need one tbsp of the thing, not that whole jar. I was thinking maybe to store it in ice cube bags with a label to remember what it is. Does it freeze well in your experience for those who are used to cooking with this kind of ingredients? I think I remember freezing homemade Thai curry paste so I think this would be the same? Thanks for your help :)

I just keep all those Asian types of sauces in jars and tubes  which have more than half my age are kept in the refrigerator.  They keep forever.  

The only ones  I tend to freeze are like homemade Asian mustard cream sauce for teppanyaki and other sauces and condiments from books, etc. 

Oh thank you! I was afraid to do that! :)