If you like the Thai green papaya/mango salad, you would enjoy pickled pumpkin! I first tried it in a Japanese fine dining restaurant in K.L! I would have never imagined eating pumpkin raw before this, but now that I have tried it, I know I can use it as a substitute for green papaya/mango and it will make a beautiful light salad.
Julienne the pumpkin very thin. Get a not ripe one, ie still crunchy.
Pickle juice:
Equal parts of apple cider vinegar to water
Lots of sugar!
Juice of 1 lime
1 chopped chilli padi
Just make enough juice to cover pumpkin.
I had the first serve just after some 45 minutes of "soaking".
After its duly pickled, to serve, take a chopstick/thongs to gather the pumpkin, and drip off the juice before placing on serving plate. Toast some peanuts and sprinkled on it after peanuts have been cooled. (Dont do it while it is hot, as toasted nuts when hot will absorb the moisture and lose its crunchiness!).
We had it with steam rice, leftover braised mincebeef, and "kylie kwong" fried eggs. The latter is just breaking all the eggs into one bowl, and pour the lot into hot oil. When whites are brown and yolk still runny, take out, sprinkle with fresh "yim sai", spring onion, oyster sauce, sesame oil, and some soy sauce.
I think this pickle salad will go very well with any fried fish, pork chop etc!
Bon Appetite!
No comments:
Post a Comment