Balinese Black-Eye Bean Salad
1 lb black-eye beans, soaked overnight in cold water
1 large cucumber, peeled and thinly sliced
4 spring onions, cut into thin rounds
2-3 tbsp fresh mint or basil
For the dressing
1 tsp crumbled tamarind paste
8oz freshly grated coconut
1 large red chilli powder
2 cloves garlic, finely chopped
juice of 1 lime (optional)
1 tsp soft brown sugar
1 tsp salt
Drain and rinse the black-eye beans, cook them in plenty of fresh water for 1 hour, rinse again, then leave them to cool completely.
Add a tsp of salt to the beans and leave for 5 minutes.
Then add the cucumber, spring onions and herbs. Mix together.
Blend the tamarind paste with 2 tbsp water and then pass it through a sieve.
Add in the other ingredients and mix together.
Then add this mixture to the rest of the salad and stir well.
Serve with chopped basil and crisp fried shallots as a garnish.
1 lb black-eye beans, soaked overnight in cold water
1 large cucumber, peeled and thinly sliced
4 spring onions, cut into thin rounds
2-3 tbsp fresh mint or basil
For the dressing
1 tsp crumbled tamarind paste
8oz freshly grated coconut
1 large red chilli powder
2 cloves garlic, finely chopped
juice of 1 lime (optional)
1 tsp soft brown sugar
1 tsp salt
Drain and rinse the black-eye beans, cook them in plenty of fresh water for 1 hour, rinse again, then leave them to cool completely.
Add a tsp of salt to the beans and leave for 5 minutes.
Then add the cucumber, spring onions and herbs. Mix together.
Blend the tamarind paste with 2 tbsp water and then pass it through a sieve.
Add in the other ingredients and mix together.
Then add this mixture to the rest of the salad and stir well.
Serve with chopped basil and crisp fried shallots as a garnish.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
http://groups.yahoo.com/group/DoriesRecipeBox/
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