|Home made Black Bean Paste|
I have adapted the recipe to be made in the KitchenAid Cook Processor. But it can be easily cooked the traditional way in a wok over the stove.
I use it for quick stir fries, in fried noodles, in braised/stewed meats, stir fry vegetables, and steamed meats/seafood.
|Black Bean Braised Pork Ribs with Bitter Melon|
|Black Bean Chicken & Bitter Melon stir fry|
|Black Bean Rice Vermicelli stir fry|
|Black Bean Pork & Apple stir fry|
**Here's an interesting article I on found fermented/salted black beans
**This is usually how they are sold in Asian grocershttp://reddish.com.au/en/preserved-food/1003-sun-horse-salted-black-beans-375g.html
Black Bean Paste
375 gms vacuumed pack fermented/salted black beans
1 whole large head of garlic (peeled)
½ cup neutral oil
- Cover black beans with boiling water and soak for about 10 minutes to separate the beans.
- Drain using a colander and give it a quick rinse under the tap - I like using a colander to drain or remove beans from water using a perforated spoon just to ensure if there is any grit, it either drains away or stays in the water, so try to not use a fine sieve for this step.
- Insert MultiBlade into the KitchenAid Cook Processor (CP).
- Put peeled garlic and oil into CP bowl. Pulse 3 seconds, scrape bowl, and pulse again to finely chop garlic.
- Change to StirAssist blade.
- Set CP 120C, 5 minutes, speed 1 to saute garlic till lightly golden brown.
- Then add cleaned/drained black beans. Set CP to 100C, 20 minutes, speed 1.
- Keep the finished paste in the freezer. As there is no water added, the cooked paste/beans won't freeze into a hard block and can be easily spooned out for cooking. It is salty, so use a tablespoon or less (or to taste) as required, mash them up a bit with the back of a spoon if desired.