How To make Black Beans In Spicy Tamarind Sauce
2 c Mexican black beans
2 cc Tamarind pulp (see note)
1/3 c Peanut oil
2 Onions, chopped
2 tb Grated fresh ginger
2 tb Minced garlic
1 ts Powdered hot red chile
-peppers 1 ts Freshly ground cumin
1/2 ts Turmeric
1 lg Ripe tomato, finely chopped
2 ts Ground roasted cumin seeds
1 ts Garam masala
Salt to taste 1 c Chopped cilantro leaves
Pick over and wash the beans. Soak them overnight in cold water to cover. Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl for at least 1 hour. Squeeze the pulp with fingers to extract as much juice as possible. Strain, pressing the pulp. Discard the residue and reserve the strained juice and pulp. Heat the oil in a heavy, shallow pan. Add the onions and cook, stirring frequently, until they turn almost reddish brown, 10 to 12 minutes. Add the ginger and garlic and cook for 5 minutes longer, stirring constantly and scraping the bottom of the pan. Add the chile pepper, cumin and turmeric, and cook for 10 or 15 seconds. Stir in the tomatoes and let them cook until they form a sauce and fat separates out. Drain the beans and add to the pan along with 2 cups water. Cover and simmer until the beans are almost done. Check the water level from time to time, and if the b@beans look dry, add small amounts of hot water. When the beans have finished cooking, there should be plenty of sauce. Stir in the tamarind, cover and simmer until the beans are very tender. Stir in the roasted cumin seeds, garam masala, salt and 1/2 cup of the cilantro leaves. Cover the pan and let rest for at
least 10 minutes. Reheat and serve garnished with remaining cilantro leaves. NOTE: Tamarind is available in cake form at Indian markets. Adapted from Julie Sahni's "Classic Indian Cooking." From San Francisco Chronicle, 12/7/88. Posted by Stephen Ceideburg
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The Ultimate Guide to TAMARIND - Hot Thai Kitchen!
Tamarind, known in Thai as makaam, is one of the most important ingredients in Thai cuisine. It is a staple in every Thai kitchen, and it plays a key role in popular dishes, such as pad thai! Many people cook with tamarind, but perhaps few know what the fruit actually looks like or how that brown liquid in the jar was made! I also get a lot of questions about tamarind in general, so here's a video to hopefully tackle them all. In this video I talk about everything from what the fruit looks like, how to eat a fresh tamarind, how to buy cooking tamarind, how to store it, and how to use it. If you still have unanswered questions, please feel free to let me know!
For more on Thai ingredients, check out this video on different salty sauces used in Thai cuisine:
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Stir-fried Eggplant | Do not put the oil first | Eggplant Recipe.
Hello everyone! Today I will share with you guys a delicious dish of eggplant. The minced meat and eggplant produced in this way are very delicious and not greasy. The eggplant does not absorb much of the oil and does not turn black. It is too fragrant. Let try it someday!
Ingredients
- 150g minced pork
- 1tbsp corn starch
- ½tbsp salt
- cooking oil
- some green onion
▶ For soak eggplants
- 3or4 eggplants (medium side)
- 1L water
- 1tbsp white vinegar
▶ Make sauce
- garlic
- ginger
- chili
- ¼tsp salt
- 1tsp sugar
- 1tbsp soy sauce
- 1tbsp balsamic vinegar or black vinegar
- 50ml water
Thank everyone for always support my videos.
Hope you guys have a wonderful day!
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Spicy Black Bean Dip Recipe
Spicy Black Bean Dip
I think black beans are just the best beans out there! They are also great turned into a party appetizer. Our guests love this black bean dip. It contains some spices, it's creamy, chunky, vegan, and healthy. In fact, most people will love it because it tastes comforting and it's healthy. The dip is prepared from scratch with either dried and soaked, cooked beans or with canned beans and a set of fresh produce. I share serving and storing tips in the recipe post. A how-to video with process shots to help you get going is also included in the recipe.
00:00 - Prep Veggies
00:10 - Sauté Onion, Garlic, Jalapeno and Tomato
00:25 - Stir in Black Beans, Seaosning and Water
00:45 - Cook Down
01:00 - Stir in Lime Juice and top with Cilantro
01:07 - Serving
Ingredients
1 Onion purple ones preferably
1 Tomato
1 clove Garlic large
1 Jalapeno *see Notes
1 Tablespoon Cilantro fresh, aka Coriander
1 Tablespoon Olive Oil or regular cooking oil
1 can Black Beans
2 cups Water
½ Teaspoon Salt
½ Tablespoon Cumin
¼ Tablespoon Black Pepper
Juice of one lime or lemon juice
Recipe