Guess wat I'm cooking for dinner tonight

[menthol28]

Today I just tried to make pickled radish, hopefully will turn out crunchy and not so salty

 

[tanahgu]

清饭？we use normal jasmine rice

dun think so

i remember another way to cook, iirc taiwan, they cook the rice w/o 芥菜
then fry 芥菜 then add the cooked rice in to fry
so its greener

 

[desiresale]

Y

dun think so

i remember another way to cook, iirc taiwan, they cook the rice w/o 芥菜
then fry 芥菜 then add the cooked rice in to fry
so its greener

Ya.. tat's another way to cook it

 

[Go Fly Kite]

this veggi not everyone will like...

 

[desiresale]

Today I just tried to make pickled radish, hopefully will turn out crunchy and not so salty

I do tat if i'm doing Kor Moo Yang, Thai Grilled Pork Neck or vietnamese grilled pork

I like to pickled green papaya and cherry tomatoes

 

[desiresale]

this veggi not everyone will like...

Ya... coz it has slight bitterness. When I was younger, i dun like to eat oso. But as I grow older, i began to like it.

 

[tanahgu]

Y

Ya.. tat's another way to cook it

this is probably why we call it differently

和炒饭相反，咸饭性凉，夏季火气大适宜吃
from https://baike.baidu.com/item/咸饭/5161663

 

[desiresale]

 

[menthol28]

I do tat if i'm doing Kor Moo Yang, Thai Grilled Pork Neck or vietnamese grilled pork

I like to pickled green papaya and cherry tomatoes

I'm doing it vis I had Lanzhou Beef ramen last time and they served pickled radish and it was very crunchy and 爽口。。 Trying to replicate the taste

 

[desiresale]

this is probably why we call it differently

和炒饭相反，咸饭性凉，夏季火气大适宜吃
from https://baike.baidu.com/item/咸饭/5161663

Tis is interesting. Thanks for sharing

 

[desiresale]

I'm doing it vis I had Lanzhou Beef ramen last time and they served pickled radish and it was very crunchy and 爽口。。 Trying to replicate the taste

Icic... hope you get it rite!

 

[Go Fly Kite]

Ya... coz it has slight bitterness. When I was younger, i dun like to eat oso. But as I grow older, i began to like it.

the maid always use this veggi to cook fried lice or braised duck. moi find it normal, can eat, nothing too pungent or what.. but my brudder doesn't touch. duno isit call tua cai or something?

 

[desiresale]

@menthol28

The pickled green papaya and green chilli i did previously. I long time nvr do pickled cabbage liao

 

[desiresale]

the maid always use this veggi to cook fried lice or braised duck. moi find it normal, can eat, nothing too pungent or what.. but my brudder doesn't touch. duno isit call tua cai or something?

Yes, some like to cook soup or braised dishes wif it. It is oso used to do the 咸菜.

There is juz a very mild bitterness. Those who are sensitive to it, will not like it.

It is called Dua Tau Cai in Hokkien, 大头菜. Is a very nutritious veggy. Has Vit A, C, K, Folate and Manganese. It also contains Vit E and Calcium.

 

[menthol28]

For pickled cucumbers or papaya I find that thicker slice will be more crunchy, I also add in 2-3 whole garlic... Not sure whether it made any difference to the taste but I also got eat the garlic. U sue what type of vinegar? I prefer apple cider

 

[menthol28]

Yes, some like to cook soup or braised dishes wif it. It is oso used to do the 咸菜.

There is juz a very mild bitterness. Those who are sensitive to it, will not like it.

It is called Dua Tau Cai in Hokkien, 大头菜. Is a very nutritious veggy. Has Vit A, C, K, Folate and Manganese. It also contains Vit E and Calcium.

Is it mustard cabbage?

 

[desiresale]

Is it mustard cabbage?

It's called mustard green.

 

[trowa07]

Look yummy

 

[desiresale]

For pickled cucumbers or papaya I find that thicker slice will be more crunchy, I also add in 2-3 whole garlic... Not sure whether it made any difference to the taste but I also got eat the garlic. U sue what type of vinegar? I prefer apple cider

For papaya, i actually do not thick slices. But before I brine them, i will apply salt over the slices, let it sit for a while and sweat out the excess moisture. Then later on squeeze the slices to get even more moisture out. Wif the excess moisture out, the slices will be crunchy.

For cucumber, i learned fr a korean fren to soak the cucumber in hot salted water 1st. Then wash off and pickled (or do cucumber kimchi). The crunch can last longer

I dun add garlic. Usu i add chilli padi. Or for tomatos, i add sour plum.

Vinegar i juz use natural rice vinegar

 

[desiresale]