OK Sushi
Black Beans
Ingredients
- 1 can black beans (I used Goya brand)
- 2 cloves garlic, chopped
- 1/2 brown onion, chopped finely
- 1 chilli, chopped finely
- 150ml vegetable stock
- 3/4 teaspoon ground cumin (roast and grind your own if you have time)
- Coriander
- Juice of 1/2 a lime
- Salt to taste
Method
Put the beans (and can juice), onion, garlic, chilli and cumin into a saucepan with the stock. Bring to boil, then reduce heat and cook, stirring intermittently, until it thickens.
Take off the heat and stir in the lime juice, and the chopped coriander root/stems. Add salt to taste (you probably won’t need it).
Serve with coriander leaves roughly chopped on top.
Can’t stop watching
Coriander Chutney
This is a bastardisation of a recipe from from Manjulas Kitchen, but my version comes out pretty well.
Ingredients
- 1 big bunch of coriander, washed, and chopped (include everything except the root, yes that means the stalk)
- 1 1/2 teaspoons salt
- 1 teaspoon oil (light oil please)
- 3 chopped green chillies, seeds included (or not, if you have an issue with spicy)
- 1 tablespoon of adult-style lime cordial (or, replace with 3 tablespoons lemon juice and 1 teaspoon sugar)
- 2 tablespoons water (omit if you are using lemon juice)
- About 1 tablespoon of chopped ginger
- 1 teaspoon of cumin seeds
- A good-size (maybe 1/2 teaspoon?) pinch of hing
Method
Blend, eat.
Chinese Pressure Cooker Ribs
For Christmas, Kelly and I were given an electric pressure cooker. Before now, I had never cooked with one, and I have found it a lot of fun experimenting, firstly by trying out different recipes on the web, and secondly by trying to re–interpret other recipes using the skills learned.
One such recipe is this Chinese–style rib dish.
We have been heading out the Chinatown to do fortnightly shopping at Paddy’s markets, and inside Market City is a great Chinese–style butcher. They sell ribs, and will cut them for you Chinese–style if you ask.
Chinese–style Ribs
Ingredients
- 1kg of pork ribs, cut Chinese–style
- 5 cloves garlic, chopped
- 3 asian purple onions
- 2cm piece of ginger, choped
- Some small potatos – enough for the guests eating that meal
- A good splash of Shaoxing wine
- about 3 tablespoons of light soy sauce
- about 1.5 tablespoons of dark soy sauce
- 1 cup of home-made stock
Method
Set your pressure cooker to browning, and brown off the ribs. Take them out of the cooker, then add in about one tablespoon of oil (canola or vegetable) with one teaspoon of sesame oil. Add in the onions, garlic and ginger, and cook until fragrant.
Add back in the ribs, with the potatos, wine, soy sauces and the stock.
Close the pressure cooker, and cook for 14 minutes on a high pressure.
When done, serve with rice and Chinese greens with oyster sauce.
