Black bean sauce

Black bean sauce

By
From
New Thai Food
Makes
1 cup
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
100g salted black beans
10 garlic cloves, peeled
200ml canola oil
2 dried long red chillies, seeded
4 cm piece fresh ginger, peeled
1 tablespoon chinese black vinegar
2 tablespoons caster sugar

Method

  1. Rinse the black beans to remove excess salt and set aside.
  2. Blend the garlic with a hand-held blender or pound to a uniform size but not a paste. Heat the oil in a heavy-based saucepan over a medium heat and fry the garlic until the colour of lightly stained pine, stirring continuously, for about 5 minutes.
  3. Strain the garlic and oil through a fine-mesh sieve. Reserve the oil and drain the garlic on paper towel.
  4. Return the oil to the pan. Reheat, then add the chillies and fry for 30 seconds. Remove and drain on paper towel. Reserve the oil.
  5. Blend the black beans, garlic, chillies and ginger in a food processor to a smooth paste. Add the reserved oil, vinegar and sugar and blend to combine well. Pour into a clip-top jar and store in the refrigerator – it will keep indefinitely.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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