How To make Black Bean and Papaya Relish
FOR THE BEANS:
1/3 c Dried black beans
1 Stick cinnamon
2 Cloves garlic
4 Peppercorns
FOR THE SALAD:
1 Ripe papaya peeled, seeded d
1 Med jicama (to yield 3 1/2 c
FOR THE DRESSING:
2 Garlic cloves, peeled and mi
3 Shallots, peeled and chopped
1/4 ts Ground cumin
2 tb Freshly squeezed lime juice
3 tb Sherry vinegar
1/3 c Freshly squeezed orange juic
2 tb Olive oil
1 pn Cayenne pepper
PLACE THE BEANS IN A SIEVE and wash them well under cold running water, picking through them to clean. Either soak them in cold water to cover overnight, or bring them to a boil. Boil for 1 minute, then remove from heat and allow them to stand covered for 1 hour. Either tie the cinnamon stick, garlic and peppercorns in cheesecloth, or break the cinnamon stick into small pieces and place all the flavoring agents in a tea ball. Bring the beans to a boil and simmer, covered, for 30 minutes, or until they are cooked but still slightly crunchy. Drain and chill well. Combine the beans with the papaya and jicama. For the dressing, peel and mince the garlic and shallots. Combine them in a small bowl with the remaining ingredients. Combine the dressing with the jicama, papaya and beans. Let the salad sit refrigerated for at least 20 minutes before serving. Serves 6. (If you can't find jicama, you can use peeled apple.)
How To make Black Bean and Papaya Relish's Videos
Korean cucumber salad - so good!
recipe:
Korean Cucumber Salad is a refreshing and delicious side dish to serve alongside barbecued meat and white rice. It only takes a few minutes to prepare, and you can also just eat it as a snack!
Sometimes people like to salt the cucumbers first to release and discard the excess liquid, but I find that it’s not necessary if you plan on eating them right away! And I feel like this Korean cucumber salad recipe is best eaten right after it’s prepared.
Feel free to play around with the ratio of ingredients. Some people prefer it tangier or spicier. I like to be able to taste the toasted sesame oil, so I prefer to make that the main ingredient.
TYPE OF CUCUMBER: Persian cucumbers are my favorite to use for this because they have thin skin, no seeds, and they’re nice and crunchy! They also don’t release as much liquid as other kinds. If you can’t find Persian cucumbers, you can use English cucumbers and core out the seeds.
Important note about salt: The dish will get saltier the longer the cumbers sit, so if you plan on letting them sit overnight, reduce the amount of soy sauce/salt. I like to eat them immediately after making them.
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ATCHARA
The lowly atchara -- something we take for granted most of the time, yet no true Filipino feast is ever complete without it!
This pickled green papaya relish goes with most, if not all of Pinoy dishes. Its sweet, sour, and tangy taste best complements
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Easy recipe of a tradtiional Indian carrot pickle, one of the healthiest fermented foods. Even though it's called a pickle, it's made through the lacto-fermentation process, without any vinegar or oil. It's a traditional Indian recipe, which is well known in many households across the country. Enjoy it on the side of any dish! It's a wonderful way to preserve caroots, boost the nutrition and flavour of your meals. The spiciness and intensity can be adjusted to your taste buds.
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