Bean cakes made from kidney or black beans, and even sometimes black-eyed peas, are a local variation on Chinese moon cakes made from adzuki beans. Popular in Trinidad and, even more so, Guyana, I've never seen a home cook prepare these, as a number of good local bakeries usually have them on hand. Here is the recipe I've developed for these cakes, which you will find varies slightly in taste and appearance from the authentic Chinese version. The recipe is adapted from my book Sweet Hands: Island Cooking from Trinidad & Tobago (Hippocrene 2010).
A variant from the Philippines that uses red azuki bean paste is called hopiang hapón (Filipino for "Japanese hopia"). It differs from other hopia in that it is made from cake dough. It is small and round and is similar in filling, crust texture, and style to the Japanese kuri manjū, hence its name. These are also often formed into cubes and cooked on a griddle one side at a time instead of being baked in an oven.
Add the black bean and oyster sauce, as well as the water. Bring to a simmer over medium to high heat. Slowly drizzle in the cornstarch whisked with water. Bring to a simmer to thicken the sauce, stirring often. Taste and adjust seasonings. Scoop the sauce onto the noodle cake and serve immediately, being sure to get both crispy noodles and sauce into your bowl!
This stir-fried pork with black bean garlic sauce recipe from world renowned chef Ken Hom is quick and simple. You'll be eating delicious, restaurant quality food in the comfort of your own home in a flash!
I am a true fan of Caribbean cuisine. I could eat Trinidadian rotis stuffed with split peas and this Vegan Caribbean Bowl for my last meal, and just about every day before that. And black-eyed peas are one of my most favorite denizens of beanworld. Partly because they're so delicious and creamy, but also because I love me a rebel that wants to be called a pea when it's really a bean.
One of the elements that adds vast amounts of flavor to this recipe is the pepper: a scotch bonnet pepper, a common ingredient in Caribbean cuisine. This is a round little pepper very similar in looks and flavor to a habanero, with tons of smoky flavor. If you can't find a scotch bonnet, use a habanero instead.
I recently switched to a vegan diet and i plan to use this recipe for my new years lucky black eye pea dish. Wish me luck please. I dont have a few ingredients so i will make due. I am excited to try the peas with the potatoes. I am going to eat it with collards and cornbread tomorrow.
I've made this recipe several times now with different types of legumes (adzuki, navy, black eyed peas, chickpeas) and I love the flavours here! One small addition I use is a tablespoon of Dijon mustard, such as grey poupon, this adds a nice flavour. Thanks for the great recipe!
Hi! I recently discovered your website and am delighted beyond belief with all the recipes! I've tried several so far and have loved every one. I have a question about the cooking time for the black-eyed peas in this recipe. I've always had success cooking my dried peas in a pressure cooker, unsoaked, for about 7 minutes. I'm befuddled by your long soaking and cooking time. If I cook my peas for longer than 7 minutes they are mush. Could you please explain? Are you using a different type of bean? I was thinking you are referring to a typical black-eyed pea? Thank you!
At 5 a.m. each day, the couple are in the kitchen making fresh roti (Indian flatbread), to be flopped and folded into buttery envelopes, and starting the stewy meat curries and brown-rice dishes that demand time, unhurried, to slowly cook. On Saturdays, they start at 4 a.m.; such is the demand for their cassareep pork, glazed in the black, molasses-like sauce of the cassava root, plus fish cakes and cook-up rice only available this day.
End, as we did, with a plate of Guyanese pastries, most sweet enough to scrunch and gum jaws. We split one of each kind: a triangular pine tart filled with shreds of gooey, reduced pineapple; the black eye, filled with sweet black bean paste; the boob-shaped coconut bun; sugar cake resembling a frayed rock of coconut and sugar; and red cake with vivid pink coconut sugar rolled up like a pastry Swiss roll. To induce diabetic shock, wash it down with cream soda, sorrel soda or sweet Jamaican kola champagne.
I remember well the times when my mom joined Aunty Joan and her sisters to make a variety of homemade treats. If you are not of Chinese descent you may not be familiar with this activity. If you are Guyanese-Chinese then you may remember the days you feasted on Pow, Tao sa (Sweet bean cakes) and peanut star cakes. It usually meant that your mom or grandmother had met with a group of other aunties and dedicated an afternoon to making these Chinese style treats. You might wonder why it was necessary to do this with a group of people? Well, I guess it can be deemed a social activity and a way to preserve the culture; but basically it was just more efficient to make large batches of pow with many others involved. The recipe has several steps and requires organization and dexterity. It certainly was more efficient to have several hands involved. The bounty would then be shared by everyone and they all went home taking the fruit of their labor to happy families.
Another group baking event was that of Chinese bean cakes or Tao sa, and were a specialty of my grandmother Celestine. She learned to make them from my Chinese born grandfather when they married and over the years had truly mastered the art; even though they were not a familiar food of her childhood. She would painstakingly make the sweetened bean paste from black eye peas which she boiled and ground in a food mill. It would be cooked with sugar until it transformed from a grey paste into a dark mahogany colored flavorful sweet bean paste. She championed the two-part pastry which comprised of the rich pastry and the poor pastry. When combined, they made a very delicate flaky pastry most suitable for these well known and loved treats. My grandmother made several dozens at a sitting for her many clients who still remember her legendary Chinese cakes.
Learn everything you need to know about Black Rice (aka Chinese Forbidden Rice). In this post, you will learn why it is called Forbidden rice, brands and varieties of black rice sold in the grocery stores, benefits of incorporating it in your daily diet, five different (and foolproof) ways of cooking it, and how to best store, freeze and use it in recipes.
As a matter of fact, I took inspiration from my Wild Rice Stuffing recipe for this method of cooking. It is a great way to season black forbidden rice with vegetables, fresh herbs and spices and turn it into a delicious whole grain side dish.
There are so many ways you can use cooked black rice. Since it stores well and can be used in many recipes, I cook a batch as a part of my weekly meal prep. You can pretty much adapt it to any recipe that uses quinoa, brown rice, and even wild rice. Here are a few suggestions:
I am happy to hear that you found this article helpful Danielle. We love black heirloom rice and cook it often. I hope you try some of the delicious black rice recipes on the blog as you cook it often.Cheers!
Been making a slightly different version of this quick and healthy recipe for nearly 40 years. Your recipe is superior because of the marinade (in place of a similar sauce added at the end) and the touch of brown sugar, and because you specify cooking the green beans first and separately. A great recipe brought to perfection!
The ginger and garlic are the key flavors here (along with the soy sauce). Rice wine or cider vinegar are both acceptable and provide the touch of mild acidity which punches up the flavors. Doubling the quantity of green beans and adding a tablespoon or two of dry sherry or white vermouth to the marinade are the only improvements needed; otherwise, the recipe should be followed exactly as written as the flavors and spicing are perfectly balanced. It is critical to use a high-quality, very fresh, very low-fat ground beef, such as 93% lean, in order to avoid draining the beef after cooking and losing all that great flavor. Makes for wonderful leftovers!
Halal chicken and beef along with pine, guava, coconut, and other fillingsset inside a delicious crust. Be sure to try our Guyanese and Jamaican patties,pine tarts, guava tarts, Chinese (blackeye) cakes, cheese rolls, currant rolls, and more. 2b1af7f3a8