Tao hou (fermented soybean paste)

Instructions

1. Soak the soybeans in cold water for 12 hours, then drain them.
2. Cook the soybeans in unsalted water for 2 hours, until very tender and easy to crush.
3. Drain, keeping a little of the cooking water, roughly mash the soybeans and let them cool.
4. Mix with the salt, chopped garlic and chillies, then shape into flat patties or a compact paste.
5. Leave to ferment for 5 to 7 days at room temperature on a leaf, then store in a sealed jar in the fridge.