Sunday, April 29, 2012

Roasted Cauliflower with Garlic

I still had half a cauliflower after making 'fauxtatoes' and needed to figure a good way to use them. Recently, I've been roasting every sort of vegetable thinkable, because it is easy and I really love the crusty and every so slightly charred bits that come with a good roast. Hence, here's another one to add to the roasting collection, and it is equally good. Somehow, for those who know what chaipo is, the roasted garlic bits had that sort of aroma. I was utterly impressed. Jason had no idea what I was talking about, but if he liked it anyway, that's fine.

Rant: Blogger's scheduling function doesn't work for me anymore. I'm a little iffed that it it's stopped working, since I write a bunch of posts and schedule it to post once every day or every other day. Looks like I'll have to manually post stuff for now (also, it ate up all the contents of one of my posts!)



Ingredients
  • 1/2 head cauliflower, cut into small pieces
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • pinch of salt and pepper to taste


Method

  • In a large bowl, add the olive oil, minced garlic, salt and pepper.
  • Add the small cauliflower pieces to the bowl.
  • Toss to combine.
  • Lay the cauliflower pieces on a single layer on a cookie sheet.
  • Bake in the oven at 400F for 10 minutes.

Saturday, April 28, 2012

Breaded Tilapia Fillets

One weekend, I was at H-Mart and saw that tilapia fillets were on sale for $2.99/lb. I immediately jumped on the opportunity for fish and got two fillets. Unfortunately, at checkout, the cashier charged me $4.99/lb for the fillets, and I did not spot that until I go home. So much for getting a good deal.

Anyway, I don't like to handle my fish extensively when I cook, because less is more when fish is concerned. Whole fishes get steamed, but I enjoy pan frying fillets so they get some nice coloration (and taste) going - maillard reaction



Ingredients (4 servings)
  • 2 fillets, cut into halves
  • 2 + 2 tablespoons cooking oil
  • 1/2 cup breadcrumbs (I used Italian breadcrumbs)
  • salt and pepper to taste


Method
  • Rub 2 tablespoons of cooking oil over your tilapia fillets.
  • Pour the breadcrumbs onto a plate, place the tilapia fillets on the plate of crumbs and lightly pat the crumbs onto the fillet.
  • In a heated skillet, 2 tablespoons of cooking oil (more if needed) and place the breaded tilapia fillets into the skillet.
  • Fry on one side for 1 to 2 minutes, or until the underside is golden brown.
  • Flip and fry the other side for another 1 to 2 minutes, until golden brown.
  • Serve.



Friday, April 27, 2012

Roasted Carrots and Parsnips with Cinnamon

I like parsnips, but somehow, they are expensive and in this household, that's just not good. Fortunately, I found some parsnips going at 99c/lb at H-Mart one week (I usually see it for at least $2.99/lb) and decided to get a few. It's not my first time eating parsnips, but it was my first time cooking them.

Parsnips are root vegetables, and are very similar to carrots. One can think of them as white (and sweeter) carrots, but I find their texture to be a cross between carrots and potatoes - there is a slightly starchy quality to them. I think this is why mashed parsnips are delicious!

Anyway, here's a simple roasted carrot and parsnip dish. The cinnamon really brings out the sweetness of these root veggies!



Ingredients
  • 1/2 pound parsnip, cut into fry-sized pieces
  • 1/2 pound carrots, cut into fry-sized pieces
  • 2 tablespoons olive oil
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon brown sugar
  • ground black pepper to taste


Method
  • In a bowl, toss the carrot and parsnip pieces in oil until evenly covered.
  • Add the salt, sugar, pepper and cinnamon powder to the carrot and parsnip pieces.
  • Toss to combine.
  • Spread the vegetables on a cookie sheet and bake them in the oven at 400F for 10 minutes.
  • Serve.

Thursday, April 26, 2012

Cornbread Souffle

Jason loves cornbread. Me, not quite as much. However, when we were in vacation at Newport, RI, we had cornbread souffle at one of the small cafes on a side street, and it was just absolutely delicious! Actually, everything in that little cafe was great, and I even wished that it was a cafe just down my block.

Anywa, cornbread souffle tastes like cornbread, except the texture is different. The texture of cornbread souffle is much more like a really nice and moist souffle cake, not even a real souffle, rather than the drier bread type and grainy texture that regular cornbread usually is.

This recipe is as simple as it gets. Just dump everything together and throw it in the oven!



Ingredients
  • 1 package (8oz) Jiffy's cornbread mix
  • 1 can (16oz) whole corn kernels (or two of three ears of corn)
  • 1 can (16oz) creamed corn
  • 1/2 cup butter
  • 1 egg
  • 1 cup sour cream


Method
  • Add all the ingredients together in a mixing bowl.
  • Mix until evenly combined.
  • Pour the mixture into a 8"x8"baking dish.
  • Bake the mixture in an oven at 375F for 60 to 70 minutes.
  • Serve.

Wednesday, April 25, 2012

Mashed Cauliflower (Mashed Fauxtatoes)

The first time I had mashed cauliflower, it was at Leah's parents' house in Philly. I was over to visit, and they had a spread of yummy all-vegetarian foods. I thought that it must be the most genius of an idea, because someone finally figured out a mashed vegetable that didn't taste shitty.

You'll be pleasantly surprised. Mashed cauliflower doesn't taste at all what one would expect it to taste like. It wasn't completely gross like mashed peas, and it didn't hide behind a wall of seeetness like mashed carrots. The taste like cauliflower, and I just love that fresh taste of veggies.



Ingredients
  • 1 head cauliflower
  • 1/4 cup milk
  • 1/4 cup water
  • 1 tablespoon butter
  • pinch of salt and pepper to taste
  • [optional] green onions for garnish


Method
  • Cut the cauliflower into small pieces.
  • Put cauliflower in a pot, and add 1/2 cup water.
  • Heat until water comes to a boil, then turn heat down to a simmer. Cook until cauliflower is soft (about 10 minutes.)
  • Drain cauliflower, and mash with a potato masher.
  • Add milk, butter and salt and pepper.
  • Garnish with chopped green onions.
  • Serve.

Tuesday, April 24, 2012

Singapore Fried Noodles

Before coming to the United States, I had no idea that something called Singapore Fried Noodles existed. The first time I saw Singapore Fried Noodles in my school cafeteria, I had no idea what it was because it didn't exist in Singapore. My American friend who was with me at that time was surprised that I did not know what it was and eventually explained what it was - fried rice noodles flavored with curry powder and turmeric.

Although we fry rice noodles in Singapore differently, the American Singapore Fried Noodles is still rather tasty, and I enjoy it very much. I try not to compare it to the rice noodles we have in Singapore because they are completely different things. Here's a Singaporean's take on the American Singapore Fried Noodles.



Ingredients
  • 1/2 pound rice vermicelli, soaked in warm water
  • 4-6 dried shiitake mushrooms, soaked and sliced
  • 2 cloves garlic, minced
  • 2 eggs
  • 2 carrots, julienned
  • 2 stalks celery, julienned
  • 1/2 pound bean sprouts
  • 1-2 stalks green onion, cut into 2" pieces
  • [optional]8-10 shrimps, peeled and deveined
  • 1/2 teaspoon +  soy sauce
  • 1 teaspoon curry powder
  • 1/4 teaspoon tumeric powder
  • 1 + 2 tablespoons cooking oil



Method
  • Crack the two eggs in a bowl, beat them, and add 1/2 teaspoon soy sauce.
  • Add 1 tablespoon of cooking oil in a heated pan, and pour the eggs into the pan, swirling them around the pan to get them as thin as possible. (I used a 12" skillet.)
  • The eggs will cook quickly, and as soon as they start to set, cut the egg into quarters with the spatula, and turn each quarter over.
  • Once the eggs are cooked, remove from the pan and let cool.
  • Once cooled, roll the eggs up (like in the picture above) and slice thinly. You will get little strips of egg.



  • In the same pan, add 2 tablespoons of oil, garlic and sliced shiitake mushrooms. If you want shrimp, add them here and now.
  • When the garlic is fragrant and slightly golden brown, add the carrots, celery, egg (save a pinch as garnish) and rice noodles.
  • Fry until everything is cooked, then add bean sprouts, 2 tablespoons of soy sauce, curry powder and tumeric powder. 
  • Fry until evenly combined.
  • Add some egg strips as garnish and serve.



Monday, April 23, 2012

[moved] Shrimp and Salted Egg Topped Steamed Tofu

I first had this dish in a fancy restaurant where they used a pork paste on top of the tofu. I figured that the pork and salted egg went well, but was a little too similar, and figured that shrimp will give everything a different burst of freshness, and a different dimension, since seafood always has a refreshing sea-aroma to it.

This is also somewhat adapted from my late grandfather's favorite tofu dish - just cold tofu with scallions, fried shallots, garlic oil and soy sauce. If you like something simple yet yummy, this is totally for you.



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Saturday, April 21, 2012

[moved] Roasted Asparagus with Lemon-Dijon Sauce

Asparagus is cheaper now because its spring, that's why we've been having more asparagus lately. I like asparagus, and I've recently turned Jason into an asparagus eater too. Some people say asparagus makes your pee smell bad (read discovery article on that) but I don't think it happens to me, or my pee smells bad to begin with. Just a little tidbit of science!

Check out my other asparagus recipes! 




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[moved] Dongpo Rou (Dongpo Braised Pork Belly) 东坡肉



Just look at that piece of meat, then imagine it being perfectly braised. Yum! It was so good, I had to give you two full-sized pictures instead of my usual one. It is so tender, so flavorful, and the fat has that perfect melt-in-your-mouth texture. Even Jason, who doesn't quite like pork belly because it is so fatty, liked this dish. Thank me later - this is just the perfect way to eat pork belly. I'm sure this would work in a slow cooker too.

I first had Dongpo Pork back in 2000 when my school orchestra was on a performance trip in China. We visited the city of Hangzhou (杭州) , and I remember distinctly having this dish for the first time - I still remember it today, some 12 years later. I haven't had the opportunity to have this dish since then, but when I got my hands on some nice pork belly at the Chinese market (my regular market doesn't sell pork belly!), I knew immediately that I wanted to make Dongpo Pork.

Like many other Chinese dishes, there is a story to Dongpo Pork, which is named after the Chinese scholar Su Dongpo (苏东坡) who lived in the Song Dynasty (宋朝). He was exiled to Huangzhou (黄州) for publicly criticizing the emperor. One day, he was playing Chinese chess with his friend, and forgot that he was braising some pork at home, and left the pork cooking for longer than he had intended. Initially, he thought the pork was ruined, but after he tasted it, he realized that this pork was tastier and more tender than the original recipe. Thus, Dongpo Pork was born.

Later, he was at Hangzhou overseeing a construction project. As a sign of gratitude to the workers, he cooked Dongpo Pork for them. The dish was enjoyed by all, and still remains a signature dish of Hangzhou cuisine.

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Thursday, April 19, 2012

Fried Tanghoon (Vermicelli) with Egg

My grandmother makes a very delicious dish called "ants crawling up the tree" or ma yi pa shu 蚂蚁爬树 in a fried-style rather than in a stewed style like the original dish. The dish usually has ground meat fried with mung bean vermicelli, and from afar, it looks like ants are crawling up the branches of trees (or vermicelli). That is how the dish got it's name. 

In my dish, adapted from "ants crawl up the tree", I substituted eggs for minced meat. It is absolutely delicious too, and I guess one can infer the ants and such, but that is not the point. Deliciousness comes first, frivolty in naming, a sure second!



Ingredients 
  • 2 balls mung bean vermicelli, soaked in water for 30 minutes
  • 2 eggs
  • 1 teaspoon soy sauce
  • pinch of salt and pepper to taste
  • [optional] chives for garnishing
  • 2 tablespoons water
  • 1 tablespoon cooking oil


Method
  • In a heated pan, add water, and cook mung bean vermicelli. Cook for about 2 minutes, or until water has evaporated.
  • In a small bowl, beat two eggs and add soy sauce.
  • Add oil to the pan, then pour the eggs over the vermicelli.
  • Fry the eggs until they are cooked.
  • Serve.



Wednesday, April 18, 2012

Pork Carnitas

Jas and I are huge fans of Chipotle and Anna's. However, we have beef barbacoa at Chipotle, but pork carnitas at Anna's. Somehow, this was the best we tried, and hence we stuck to this combination. Between Chipotle's beef barbacoa and Anna's pork carnitas, I really can't decide which is 'better'.

So, since I've already made a copycat recipe of Chipotle's beef barbacoa, I decided to make one for Anna's pork carnitas too! :) Americanized-mex food isn't bad, its just different. In fact, I love both authentic Mex and stuff like Chipotle or Anna's. In my mind, they are just different and there is no need to compare them. (Just like Americanized-Chinese and authentic Chinese food!)



Ingredients for marinade
  • 1/4 cup apple cider vinegar 
  • 1 chipotle pepper 
  • 1/2 sweet vidalia onions 
  • 5 large cloves garlic 
  • 4 teaspoons cumin
  • 1 teaspoon ground black pepper 
  • 1 teaspoon salt 
  • 2 tablespoons vegetable oil 
  • 1/4 cup chicken broth 
  • 1 tablespoons adobo sauce
Ingredients
  • 2 lb pork butt
  • 1 1/2 sweet vidalia onions
  • 1/2 cup chicken broth
  • juice of one lime

  • In a food processor, blend everything for the marinade together.


  • Add the onions to the slow cooker, then add the pork on top of the onions.
  • Pour the entire marinade over the pork.
  • Add 1/2 cup chicken broth, lime juice, then turn on low and let the slow cooker cook for at least 8 hours.


  • 8 hours later, shred the pork with two forks. It will shred very easily.
  • Serve with tacos, burritos, rice etc.



Tuesday, April 17, 2012

Oat Molasses Bread

Inspired by the Cheesecake Factory's brown wheat bread, I decided to make a brown oat bread, using molasses, not cocoa or coffee as some websites suggested, as the 'browning' agent. I made it in a loaf pan, because it was a very wet bread, and hence it did not look much like the baguette-style roll in Cheesecake Factory, but it was good bread no less. Very good bread!

Actually, good might just be an understatement. Considering that it was recipe that came from just randomly adding stuff together based on my knowledge of how bread works, the results were amazing. This double-rise bread is one of the best breads that have come out of my oven ever. The Amish sweet white bread, also double-risen, comes in a close second. 



Ingredients
  • 1 1/2 cups water
  • 2 teaspoons yeast
  • 2 tablespoons butter, softened
  • 3 1/2 cups bread flour
  • 1/4 cup molasses
  • 1/2 cup + 2 tablespoons oatmeal
  • 1 teaspoon salt


  • Dissolve the molasses and yeast in water, then let stand for 10 minutes.
  • After 10 minutes, add butter, flour and salt, then knead it until a smooth consistency is achieved. This dough will be wet-ish (wetter than your usual bread dough).
  • When everything is mixed evenly, add 1/2 cup of oatmeal, and knead to combine.
  • Cover, and let rise in a warm place for about an hour.


  • After an hour, the dough should have doubled its size.
  • Pull the sides to the center of the dough, and transfer the dough into a loaf pan.
  • Sprinkle with two tablespoons of oatmeal, and let sit in a warm place for another 15 to 30 minutes.

  • Bake the bread in a 375F oven for 30 to 35 minutes, or until a cake tester comes out clean.
  • Remove from the oven, then let cool for 15 minutes before cutting into it.


Monday, April 16, 2012

Caramelized Onions, Sweet Sausage and Goat Cheese Pizza

Back in Singapore, pizza used to be one of those foods where we only had on special occasions. It is much more expensive there than here, maybe double the price, and its far less common. Not that it is uncommon, but it is just everywhere here. Within a five minute walk from my house, I have at least six cafes that specialize in pizzas. 

My favorite pizza, apart from Oishi pizza's unagi pizza (Japanese-style) in Singapore, would be Iggies in Baltimore. Iggies is not your regular pizza place. It is somewhat upscale, and have many different sorts of pizzas like duck pizza. Two of my favorite pizzas there are the all-veggie with balsamic dressing pizza (no red sauce!) and the caramelized onion pizza (again, no red sauce!) 

I decided to spiff up the caramelized onion pizza today with added goat cheese (oh I love goat cheese!) and some sweet Italian sausage. Sounds good already huh!



Ingredients for dough (2 servings)
  • 3 cups flour
  • 1 cup warm water
  • 1 teaspoon sugar
  • 2 teaspoons yeast
  • 1 teaspoon salt
  • 2 tablespoons oil

Ingredients for caramelized onions
  • 2 large sweet onions, sliced
  • 1 tablespoon cooking oil
  • 2 teaspoons brown sugar

Other ingredients
  • 2 links sweet Italian sausage, remove casing and cut into small pieces
  • goat cheese



  • In a bowl, mix the warm water, sugar and yeast, and let stand for 10  minutes.
  • Then, add flour, salt and oil, and knead into a ball. 
  • Cover the ball, and place it in a warm place for 30 minutes.


  • In a heated pan, sautee the onions until soft, then turn down the heat and continue sauteeing.
  • When the onions brown, add the sugar, let the sugar melt, then turn off the heat.



  • In a heated pan, fry the sweet Italian sausages until cooked. 


  • Cut dough in half, and roll out each half into a circle. 
  • Add the caramelized onions, sweet Italian sausage and goat cheese.
  • Bake in the oven at 425F for about 15 minutes.


  • Slice it up, and serve!


Sunday, April 15, 2012

[moved] Chinese-style Steamed Red Snapper

I haven't had fish in so long, mostly because it is really expensive and my local supermarket doesn't sell whole fish - only fillets. As such, I never know if its really salmon when I'm buying, or some sort of other fish that they say is salmon. There's a big thing going on about Boston restaurants selling fish that is not what they say it is. For example, using basa or some cheaper fish in a tilapia recipe etc.

Anyway, once we headed to Whole Foods on the way home from work, and decided to walk in and see what it was like. One of my friends told me they had whole fish, and I went to check that out. They indeed have whole fish - singular. The only whole fish they had was red snapper, and at $10.99 a pound - wow! A few days later, I went to H-Mart, where there are a ton of whole fish, and red snapper was $2.99 a pound. This is why I shop at H-Mart. The place is awesome, and has a great Asian food court too! I guess Asians are the only people who eat whole fish. Whole fish makes Jas squirmy - something about the eyes. *haha*

This is a simple recipe for fish. Steaming is the most unobtrusive way to deal with fish, and if you have really fresh fish (in fact, you should only buy really fresh fish), this is definitely the way to do it!



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Saturday, April 14, 2012

Avocado and Goat Cheese Salad with Balsamic Dressing

I'm not much of a salad person, and neither is Jason. However, I do like salads when they are interesting and do not taste like raw vegetables in some bottled sauce. I also enjoy really rich salads - things like Caesar salad, curry chicken salad and definitely salads with goat cheese. 

My five components of salad = veggies, something sweet, some cheese, non-bottle salad dressing and some crunch (here, that would be the pecans.) Also, if everything is cut slightly smaller, this would be a good topping for crackers as an appetizer too!



Ingredients (1 serving)
  • 1/2 avocado, cubed
  • 1 tablespoon goat cheese, crumbled
  • 1/2 tablespoon roasted pecans, crushed
  • 1/2 tablespoon raisins
  • drizzle of balsamic vinegar and good olive oil
Method
  • Add the avocado, goat cheese, pecans and raisins together.
  • Drizzle with balsamic vinegar and good olive oil.
  • Serve.

Friday, April 13, 2012

Clementine/Tangerine Poppy Seed Muffins



Ingredients (makes 12 muffins)
  • 1 eggs 
  • 2/3 cups white sugar 
  • 3/8 cups vegetable oil 
  • 1/2 cups milk 
  • 1/2 teaspoons salt 
  • 1/2 teaspoons baking powder 
  • 1/2 tablespoons poppy seeds 
  • 1/2 teaspoons vanilla extract 
  • 1 cups all-purpose flour 
  • 2 teaspoons butter, melted
  • 3 clementines, remove skin and diced
  • zest of clementines

  • Add all the ingredients (except clementines) in a bowl and mix until evenly combined.
  • Pour mixture into twelve muffin cups.

  • Bake the muffins at 350F for 20 to 25 minutes.
  • Serve.

Thursday, April 12, 2012

Roasted Brussels Sprout with Mustard Butter

I love brussels sprout! Note: The plural of brussel sprout is brussels sprout, not brussel sprouts. Don't ask me why, but that is just the correct way of doing things. I love brussels sprout! To me, they are mini-cabbages - actually, that is just exactly what they are! Mini-cabbages!

Brussel sprouts have the delicious crunch of cabbages, yet are not overly crunchy as some cabbages we get here can be. They are easy to cook, and easy to eat because of their size, and if you split them open down in the middle, they absorb so much of their surrounding 'sauce' or 'seasoning' because they just have so many little crevices to. These are amazing little veggies, and those people who don't like them obviously haven't had them done right before. (Please, please do not boil these little guys! They are way too expensive to ruin that way!)

So, I have found that roasting brussels sprout are the best way to cook them. Firstly, roasting is such a hands-off method of cooking, and is great when the other part of dinner consists of a stuffed chicken ballotine. Secondly, the maillard reaction, or basically what makes food brown makes food taste good. There you go, roasted brussels sprout with mustard butter - yum! (I wish we can afford to buy veggies like this every day!)



Ingredients
  • 1 pound brussels sprout, cleaned
  • 1 teaspoon yellow mustard
  • 1 tablespoon butter
  • 1 1/2 tablespoons olive oil
  • salt and pepper to taste


Method
  • Split the brussels sprouts down the middle and put them in a large bowl.
  • Add the olive oil, salt and pepper and toss them until the brussels sprout are evenly coated.
  • Place them in one layer, on a roasting pan and roast them in the oven at 400 for 10 to 12 minutes.
  • Melt some butter in a bowl, and mix it with the mustard.
  • When the brussels sprout are done, add them into the bowl with the butter and mustard.
  • Toss to mix. 
  • Serve.

Wednesday, April 11, 2012

Fried Rice with Ham and Peas

In this house, we love fried rice. It is really easy to make, and it always tastes good. Its surprising how seemingly non-related food items can be combined in fried rice, and still taste perfectly good together. For example, who would have thought that pineapples would go well with rice? Also, olives? 

Well, today, we had a bunch of old rice - old rice is great for making fried rice. In fact, it should be international law that fried rice should be made with only old rice. Making fried rice with old rice ensures that your fried rice does not end up being all mushy. Anyway, we made fried rice with honey turkey ham today. Well, turkey ham was what we had in the fridge, and I decided that if something like spam (mystery meat or pink goop) could go in fried rice and taste okay, then turkey ham would be great. I wasn't wrong there!

Check out my other fried rice recipes!
- fried rice with char siew (Cantonese honey bbq pork)



Ingredients (2 servings)
  • 2 cups cooked white rice (day-old rice preferred)
  • 1/3 cup frozen peas
  • 2 eggs
  • 3 cloves garlic, minced
  • 4 slices of honey turkey ham (or whatever ham you have in your fridge), diced
  • 2 tablespoons cooking oil
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • dash of white pepper


Method
  • In a heated pan, add oil and fry garlic until fragrant.
  • Add rice and turkey ham, and fry until the rice and turkey ham are evenly combined.
  • Add green peas and fry until evenly combined.
  • Make a hole in the middle of the pan, break the eggs in the hole, then scramble the eggs in the hole.
  • Push the rice around the egg into the hole, covering the hole. 
  • Wait for 30 seconds to 1 minute, then continue frying.
  • Add fish sauce, sugar and white peppper, and fry to combine.
  • Serve.

Tuesday, April 10, 2012

Monday, April 9, 2012

Tau Sar 豆沙 (Red Bean Paste)

There is so much one can do with red bean paste. I can  make red bean bread/buns, red bean bao, red bean mochi, red bean tang yuan 红豆汤圆, red bean stuffed egg white souffle, red bean sesame balls, red bean pancakes, red bean mooncakes, red bean rice dumplings... the possibilities are endless!

I always see cans of red bean paste on sale, but I never buy my red bean paste because I know I can make it pretty easily, and I also don't want to fry my red bean paste. Frying makes the paste darker in color, but I don't care too much about this lightish pink color for my red bean paste (looking at the colors of the blog, one would probably understand this.)



Ingredients
  • 1 cup red beans, soaked for 24 hours
  • 1/4 cup sugar
  • water

compare the soaked and unsoaked red beans

Ingredients
  • Pour out about 1 cup of red beans, and pick away small stones and broken beans.
  • Soak the red beans for about 24 hours (or overnight will do too!)


  • Drain the water used for soaking, add new water, and bring the beans to a boil. When the water starts boiling, cover, and turn down to a simmer, and simmer for about an hour and a half to two hours, or until the beans are easily mashable. Remember to constantly add water so that the beans do not dry out.
  • When the beans are easily mashable, drain and keep the liquid.
  • Mash with a potato masher, or blend it in a food processor.
  • Add the liquid used for boiling the beans when blending, so that a smooth paste is formed.


  • Store in the refrigerator for up to two weeks. You can freeze it too, but it will be slightly grainy.