Mummy I Can Cook. Food Blog. Culinary Inspiration

I adore Sichuan chili bean paste AKA Doubanjiang, the ingredient that gives Sichuan food its unique flavour, so I was excited to experiment with this simple and healthy recipe!

Not the healthiest, but a creative and beautiful (garnish) idea.


“I don’t eat tomatoes in winter. I stopped after I ate tomatoes in summer. If you ever need to convince someone to eat seasonally and locally, the tomato is by far the best way to prove your point. The tomatoes flown in from halfway round the world without enough sun to make them blush are nothing at all like the plump juicy babies bursting with sweetness. I’ve been popping baby plum tomatoes into my mouth straight, really, “once you pop you can’t stop” (…) I know ketchup seems as Singaporean as Captain Planet, but both were things I grew up with (…) And to be true to my memory and childhood love of ketchup, it has to chilli ketchup.
6 large tomatoes
2 red chillies (add according to your tolerance level)
1 large onion
2 cloves garlic
2 star anise
10 cloves
1 tsp ground mustard
1/4 cup molasses
1/4 cup maple syrup
1/4 cup apple cider vinegar
1 tbsp sea salt

1. Chop the tomatoes, onions, garlic and chillies (I left the seeds in).
2. Throw everything into a pot and simmer on low for 4 hours, until the mix becomes very thick.
3. Puree the mixture, let chill, and strain into jars.
4. You can store it in the fridge for about a week or more I should think, or add the whey, and leave at room temperature for 2 days, partially covered, before capping fully and transferring to the fridge to stop the fermentation process. This improves shelf-life and probiotic nutrition.


Mummy I can Cook is an inspiring food blog by Singaporean Londoner Shu Han, an art student and farmer’s market manager. “This blog is a tribute to real food, and a mother who spends as much time in the kitchen being productive,” said Shu. Her blog is overflowing with TLC, which is why I wanted to feature it on MY blog-to spread the love of food and cooking.
Visit her regularly here:

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