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One of my favorite Korean side dishes or 'ban chan' (반찬) is a big bowl of braised black beans! I don't have a huge tolerance for most spicy foods, so I quickly became attached to the sweet and savory flavor of braised black beans (검은콩조림). This dish is delicious fresh and hot, but it is a secret pleasure to eat them chilled from the refrigerator as a late night snack. Although it is traditionally a side dish exclusively, they can be added to most rice dishes or even as a sweet topper for grilled fish! There are so many ways to enjoy this style of beans.
The burst of flavours from the Rajma combined with steaming hot long grain rice is the kind of stuff where gastronomical pleasure meets your fondest childhood memory of mom made food. For an Indian child, A hot bowl of Rajma curry made with red kidney beans, cooked with an array of masalas with rice hits as close to home as possible, wherever in the world he is.
For Beans around the world contest - Red Kidney beans in Indian style gravy
The word ‘Rajma’ means Red kidney beans in Hindi and ‘Chawal’ refers to Rice. This spicy red kidney bean dish cooked in tomato gravy is eaten with hot steamed rice; hence - the name. Rajma Chawal is a staple in every Indian household, not to mention that it is also one of the most popular and the most favorite vegetarian dishes of the Indian community.
GLOBAL CUISINE - Simple ingredients, easy recipe, nutritious dish.
Steamed Fish Cantonese Style (Mom’s Recipe)
1-2 lbs whole fish (fresh or flash-frozen)
2 stalks scallions (cut into 4-5 inches long)
2 stalks scallions (thinly sliced)
2 inches fresh ginger (peeled and sliced)
3 Tbsp soy sauce
1 Tbsp sugar
3 Tbsp vegetable oil
1) Prepare the fish. Pat dry cleaned and descaled fish. Optional and not necessary: Season fish gills with white pepper and rub outside of fish with corn starch.
2) Line a heat proof plate with scallions that were cut into 4-5 inches long. Place fish over scallions. Place ginger over fish.
3) Prepare the steamer. Use a wok or a large pot with lid. Fill pot with 1 inch of water. Place a steaming rack inside pot. Bring water to a boil.
4) Carefully place plate with fish on steaming rack and cover pot with lid. Steam fish for 10 min or until cooked through. Cooking time will vary slightly based on size and thickness of fish. Fish is done when knife cuts through easily. Add additional cooking time at 2 minute increments if necessary. Do not overcook or fish will become chewy.
5) While fish is steaming, heat up soy sauce with sugar until soy sauce is warmed and sugar melted. Set aside. Heat up vegetable oil and set aside.
6) When fish is done steaming, remove plate from pot and drain any excess water from plate. Remove ginger. Place remaining thinly sliced scallions over fish. Drizzle warmed oil over fish. Drizzle warmed sweet soy sauce along sides of fish. Serve immediately.
I grew up eating lots of delicious Korean food in Los Angeles so of course I love kimchi. I've been making it at home for years, mostly since I lived in Europe and couldn't find it readymade in the shops. This is the recipe I "follow" but to be honest I'm not much of a measurer! Traditional recipes vary a lot, but usually they add rice flour. I always forget to buy it so I never use it! Vegetarians and vegans can leave out fish sauce and add extra salt. I use this recipe for other veggies like green onions and root vegetables too. Enjoy!