Saturday, 30 January 2016

Black Bean Paste

This makes about 2 cups of black paste but it is a great Asian base for recipes such as black bean sauce and hoisin.

Black Bean Paste


500 g (31⁄2 oz) salted black beans (Asian store), rinsed to get off extra salt
1 1/2 cups water
2 cloves garlic, chopped finely
2 tsp ginger, chopped finely
2 Tbls soy sauce (I use Tamari)
1 tsp grated peeled gingerroot
1 tsp grated orange rind
1/4 tsp crushed red pepper/sambol olak/chilli paste
2 Tbls rice vinegar
1/4-1/2 cup of vegan sugar (taste and add as desired)


Place all ingredients except vinegar  and sugar in a saucepan and bring to boil.
Reduce to a simmer and cover for 20 minutes.
Remove from heat and mix in sugar & vinegar.
Pulse in a food processor until smooth.
For black bean sauce add paste to water and whisk.


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