The simple solution to preserving vegetables … and how to make your own salted duck eggs.
PICKLED RADISH AND CABBAGE
60g radish, cut into julienne
60g carrot, cut into julienne
80g Chinese cabbagw (wong nga pak), stems only, cut into julienne
80g cabbage, cut into small squares
1 red chilli
salt, for rubbing
4 tbsp vinegar
3 tbsp caster sugar
1 tsp salt
Rub the vegetables with salt, and allow to marinate till soft. Then wash to rinse off all the salt.
Place the vegetables with the pickling solution ingredients, mixed well, into a glass jar.
Cover with lid. Chill for a couple of hours, or overnight.
PICKLED MUSTARD GREENS
900g mustard greens (kai choy), rinsed
60g coarse salt
1 litre water
20g rock sugar
2 tbsp rice flour mixed with
3 tbsp water
turmeric powder, according to your preference
Rub the mustard greens with coarse salt, until the vegetables are soft. Place the vegetables on a plastic tray and dry under direct sunlight for 3 hours.
Squeeze off any excess water, then dry for another 2 hours.
In the meantime prepare the pickling brine. Combine all brine ingredients in a saucepan and bring to a boil, stirring, till salt and sugar dissolve.
Remove from heat and set aside to cool. Once cooled, mix in the rice flour solution and turmeric powder, according to your preference (do not use too much). Place the mustard greens in a large glass jar.
Pour the brine solution over, making sure the vegetables are covered. Cover the jar and set aside in a cool place for 10 days.
Remove the pickled mustard greens, squeeze out excess water and store in a clean, dry container. It can be kept in the fridge till needed.
HOMEMADE SALTED DUCK EGGS
10 duck eggs
500g coarse salt/ sea salt
250ml Chinese rice wine
Wash duck eggs and wipe dry with a paper towel.
Combine water and salt in a saucepan and bring to a boil, stirring, until all the salt is dissolved. Set the brine aside to cool completely.
Place all the duck eggs in a ceramic mixing bowl.
Pour the Chinese rice wine in and allow to soak for about 1 hour.
Remove the duck eggs from the wine and place into a glass jar. Pour the brine solution over, making sure the eggs are completely covered. Cover the jar tightly with the lid and set aside in a cool, shady place for 20 days.
Remove the salted duck eggs and boil for 15 to 20 minutes, before using. They can be halved and served with nasi lemak or porridge.