Showing posts with label pickles. Show all posts
Showing posts with label pickles. Show all posts

Friday, September 16, 2011

Pickled Papaya


Wendy made this papaya pickles and she arranged it beautifully. She also showed us step by step on how to do the pickle, and that really made me drooling.

Ermm... I made this pickle twice. On my first batch, I used store bought papaya which are more greeny and the fleshy.I also refrigerated it for 2 days. I also replaced the bird's eye chilli to dry sour plum, cause my daughter can't take spicy food.This batch of pickle papaya are  not as crunchy as the 2nd batch, but still tasty.

The 2nd batched, I used the papaya that I had plucked from my sister's house.This time, the papaya was not so fleshy, but it was firm. Reached home, I straight away clean , cut and pickle it.I didn't store my papaya in refrigerator. As the result, this batch of pickles papaya was much crunchy and everybody loves it.

Here's the recipe from Wendy .

Ingredients:
1 kg papaya ( weight w/o skin and seeds)
2 tbsp salt
300 gm rice vinegar
300 gm sugar
10 bird's eye chilli ( I used  10 Dried Sour Plum)

Method:
Boil sugar and vinegar. Stir so that sugar will not set to bottom. Let it cool down completely before use.
I transfer it to ceramic bowl.
Peel papaya.Half the fruit,remove seeds and rinse the fruit.
Cut into smaller pieces and slice with a mandolin ( I used knife to slice it)
Rub salt over sliced papaya and make sure the slices do not stick together and are properly rubbed.
Leave salted papaya for 5 minutes (not too long!!) , the papaya is ready to rinse when it looks pliable.
Rinse the papaya twice, shake off the excess water, do not squeeze the papaya.
*If use bird's eye chilli, snipped it into the cool vinegar syrup.( I omit this)
With clean utensil stir in the papaya slices, to make the papaya is well submerged and coated with the syrup. 
Add dried sour plum into the papaya bowl. Cover the bowl with cling floil and refrigerated it.
Let the papayas pickle for about 8 hours before serving.

This is the first batch.

Saturday, June 4, 2011

Pickled Ambarella/Great Hog Plum (Buah Kedondong)

I got this Ambarella/great hog plum/ buah kedondong from my sister.She gave me a bag of it, and my niece teach me how to pickle it.It is so nice.While typing this, I got a bowl of it on my table...very nice.It is easy and simple method, and would like to share it with you,but I'm so sorry I didn't weigh all the ingredients.I just estimate the ingredients.Maybe , you can use this method/way to pickle others mangoes.Here's how :

Ingredients:
Ambarella/Great Hog Plum / Buah Kedondong.
Dried sour plums
Cool boiled water

Method:
Boil water ,then let it completely cool.
Peel great hog plum and wash it.
After washed, make sure it's dry to touch.I put under a fan, to dry it.
Put the dry fruit in a big bowl.
Add in cooled boiled water.
Add in dried sour plums.Let it sit for about 6 to 7 hours.
After 6 or 7 hours, the pickle can be eaten, or refrigerated it for more tasty.

Here's the Ambarella/Great Hog Plum/Buah Kedondong.

Peeled ,washed and drain.

Let it dry to touch, I put under the fan.

Put everything in a large bowl and leave it for about 6 to 7 hours.

Here's the pickled ambarella/great hog plum/buah kedondong after 24 hours.
Very nice , mouthwatering ha...Faster go do it, now is the fruit season.

I used this kind of dried sour plum.

Monday, May 23, 2011

Honey Glazed Chicken With Ginger


Another honey chicken recipe.This dish taste, a little bit sourish (vinegar)and sweet (honey),not much gravy.In  this dish, I love the ginger, I ate it all.Here's the recipe:

Ingredients:    
2 chicken whole legs, cut into pieces
1 tbsp light soy sauce
1 tbsp cornflour
50 gm young ginger,sliced

Marinade:
1/2tsp salt
2tbsp sugar
4tbsp white vinegar

Sauce:
3 tbsp honey
1 tbsp light soy sauce
2tbsp marinated ginger juice
2 tbsp water  

Method:
Mix the young ginger with marinade and season for 1 hour.
Mix chicken with light soy sauce and corn flour.
Deep-fry the chicken in hot oil until cooked and golden brown.Dish and drain.
Pour sauce into a pan, add in drain ginger pickles and cook at low heat until thick.
Add in fried chicken, mix well and dish up.Serve.

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