Fermented Black Beans and Karaila

Hi Everyone, Calling all my fellow lovers of the bitter melon we call Karaila. You’re going to want to try this recipe.

Apart from the outstanding flavour of this dish, it is another case of recognizing how a two-step cooking process of Karaila yields a texture that is meaty and extremely satisfying. If you have ever made Kalounjie (stuffed Karaila) or tried the Karaila curry I have talked about before (the whole karaila is browned and then curried with coconut milk), you will know what I am referring to. In this case, it is a stir fry, however, the vegetable is sliced and blanched first.

The other key ingredient to this dish is fermented black beans. This is not the jarred black bean sauce. Fermented black beans are made from soybeans that have been dried and fermented with salt, and depending on the brand and variety, some have added ingredients such as hot peppers and/or ginger. This Cantonese staple is also known as Chinese black beans, preserved beans, dried black beans, and salted black beans. The flavour of fermented beans is strong and pairs exceptionally well with garlic and hot peppers, which by the way, are the other ingredients in this stir fry with karaila. As an ingredient, fermented black beans bring not only flavour but umami - to any dish to which it is added. When paired with karaila, it transforms the taste of the vegetable. It is so good that you can eat the stir fry by itself. I found myself with a bowl and fork, snacking whilst watching television. I bet no one would complain about over-snacking here.

Where to buy fermented black beans - check a Chinese or Asian grocery store or a supermarket that stocks a range of ingredients related to various cuisines. Let’s get down to making this dish. For every pound of karaila, you will need 1 tablespoon of fermented black beans, 2

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