Braised Tempeh in Black Bean Sauce

27 June 2016

Chinese fermented Black Beans, not the turtle black beans used in Latin American cooking.

Ingredients:
1 cake of tempeh (250 g), thawed

Braising Liquid:
2-3 C vegetable broth
1 star anise
1 strip of kombu seaweed
1 TB lemon zest
1 inch piece of ginger, peeled and chopped
3 cloves garlic, peeled and crushed

Black Bean Sauce:
1 C fermented black beans
9 cloves garlic, peeled and chopped
1 inch+ piece of ginger, peeled, chopped
2+ TB chili flakes
1/2 tsp rice vinegar
1 tsp balsamic reduction
1 tsp mirin
1 TB soy sauce
2+ TB sesame oil
Enough neutral-flavoured oil to cover the black bean sauce ingredients.
vegetable broth (optional)

Oil for cooking.

1. Add whole cake of tempeh to a pot with the braising ingredients, bring to a boil.
Remove kombu, reduce heat and simmer for 15-20 minutes. Remove from heat, let
cool.
2. Combine the black bean sauce ingredients in a blender and puree. Add vegetable broth in a thin stream if desired.
3. Remove tempeh from braising liquid, cut into cubes, or however you like it.
4. heat cooking oil over medium-high heat. Add tempeh, heat for a few minutes, then add black bean sauce. Heat through.

I’m guessing that the black bean sauce will also work with sweet potato, mushrooms, Asian mustard/cabbage family vegetables.


Kim Chi

26 October 2015

1 head napa cabbage
1/2 – 1 C sea salt

1 bunch green onions, sliced
1-2 carrots, peeled and sliced
1 1/2 c korean red pepper
1 white onion, minced
1 bulb garlic, minced
1 knob ginger, peeled & minced
1 asianapple, cored & minced

1. separate the leaves from the core, rinse and compost anything looking brownish or wilty. Sprinkle each individual leaf generously with salt. Let sit 3 hours at least, or overnight for better results.
2. rinse the leaves of salt, pat dry. Chop into appropriate size (I cut mine fairly thin). Squeeze out more water, put in a large bowl.
3. add the rest and mix thoroughly (use gloves – those peppersare hot!)
4. place into jars, or containers, leaving the lids loose to vent gas formed during fermentation. Leave overnight at room temperature. Refrigerate the next day.

Enjoy at your leisure.


Thai Satay Sauce

26 October 2015

nam jim satay – two versions

Easy Version:
1 1/2 C coconut milk
1/4 C red curry paste (or 2 TB store bought)
3/4 C unsalted, unsweetened natural peanut butter
1 1/2 tsp salt
1/2 C water
2 TB cider vinegar
1/2 to 3/4 C granulated sugar or packed brown sugar

1. combine coconut milk, curry paste, eanut butter, salt, water, vinegar, and 1/2 C of the sugar, bring to gentle boil over med. heat. Whisk constantly.
2. simmer for about 3 min, until mixture is smooth
3. add more sugar if you like
4. remove pan, allow to cool.

Less Easy Version:
1/4 C red curry paste (or 2 TB store-bought)
1 TB coconut/peanut/veg oil
1 1/2 C coconut milk
3/4 C parked grated palm sugar
1 1/2 tsp salt
1 TB tamarind pulp
1/2 C water
2 C roasted peanuts, ground into a paste

1. combine curry paste, oil, 1/2 C coconut milk, fry over med-high heat until fragrant – about 2 min.
2. add remaining 1 C coconut milk, sugar, salt, tamarind, water, peanuts, keep cooking (about 2 to 3 minutes)
3. remove and let cool to room temperature.