Penang Shallot Relish Chung Gao Jai Recipes

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GEORGIAN PICKLES



Georgian Pickles image

Number Of Ingredients 14

FOR THE PICKLING SOLUTION:
5 cups white vinegar, distilled
3 cups water
5 tablespoons salt
5 tablespoons sugar, or more to taste
8 cloves garlic, peeled
8 sprigs cilantro, fresh
8 sprigs dill weed, fresh
8 hot peppers, dried
FOR THE VEGETABLES:
1 head iceburg lettuce
1 pound tomato, fresh, ripe plum
1 pound cucumber, pickling, such as Kirby
1 piece watermelon with rind (1 pound)

Steps:

  • 1. Combine the vinegar, water, salt, and sugar in a nonreactive saucepan and bring to a boil over high heat. Remove from the heat and stir in the garlic, cilantro, dill, and hot peppers. Let the mixture cool to room temperature, about 1 hour. Correct the seasoning, adding sugar to taste.2. Meanwhile, trim the lettuce and cut into 1-inch wedges. Rinse the tomatoes and cucumbers under cold running water, blot dry with paper towels, and prick 5 to 6 times with a fork. Cut the watermelon, both rind and flesh, into 1-inch wedges. Divide the vegetables and melon among three clean 1-quart jars. Add enough cooled pickling mixture to cover. Press a piece of plastic wrap directly on top of the mixture in each jar to keep the vegetables submerged.3. Cover the jars, placing another piece of plastic wrap between the mouth of the jar and the lid. (The second piece of plastic wrap will prevent the vinegar from corroding the metal lid.) Let the vegetables pickle, in the refrigerator, for at least 3 days. The pickles will keep, tightly covered in the refrigerator, for several weeks.Makes about 3 quarts enough to serve 10 to 12

Nutrition Facts : Nutritional Facts Serves

HAITIAN SLAW / PIKLIZ



Haitian Slaw / Pikliz image

Number Of Ingredients 14

FOR THE DRESSING:
1 1/2 cups white vinegar, distilled
1 1/2 cups orange juice, fresh sour, or 1 cup fresh lime juice plus 1/2 cup fresh regular orange juice
2 tablespoons salt
1/2 teaspoon black pepper, freshly ground
3 cloves, whole
FOR THE SLAW:
6 cups cabbage, shredded green or savoy (about 1 small head)
2 carrots, medium, peeled and shredded
2 ribs celery, finely chopped, medium sized
1 onion, large, thinly sliced
1 bunch scallion, both white and green parts, trimmed and finely chopped
5 cloves garlic, finely chopped
2 to 10 scotch bonnet or habanero chiles, seeded and thinly sliced (for an even hotter slaw, leave the seeds in)

Steps:

  • 1. Prepare the dressing. Combine the vinegar, sour orange juice, salt, pepper, and cloves in a 2-quart crock, jar, or large nonreactive bowl. Whisk until the salt dissolves.2. Stir in the cabbage, carrots, celery, onion, scallions, garlic, and chiles. Cover the crock with plastic wrap and let the slaw pickle in the refrigerator for at least 24 hours before serving. Stir several times to ensure even curing. The slaw can be made up to a week in advance store, tightly covered, in the refrigerator.Serves 8 to 10

Nutrition Facts : Nutritional Facts Serves

LEMONGRASS SAMBAL



Lemongrass Sambal image

Number Of Ingredients 13

6 stalks lemongrass, , fresh, trimmed and thinly sliced
2 to 3 shallots, large, coarsely chopped
6 cloves garlic, peeled
1 to 3 serrano chile, or Thai, coarsely chopped (for a milder sambal, seed the chiles)
1 tomato, fresh, ripe plum, cut into 1/2-inch dice (with juices)
1 tablespoon ginger, chopped fresh
1 tablespoon turmeric, chopped fresh or an additional 1 tablespoon chopped fresh ginger mixed with 1/2 teaspoon ground turmeric
1 tablespoon sugar, palm or firmly packed light brown sugar
2 tablespoons Tamarind Water (see recipe under "Ground Meat, Burgers and Sausages") or fresh lemon juice
1 tablespoon soy sauce, sweet (katjap manis) or 1 1/2 teaspoons each regular soy sauce and molasses
1/2 teaspoon salt, or more to taste
1/2 teaspoon black pepper, freshly ground, or more to taste
1/2 cup peanut oil

Steps:

  • 1. Place the lemongrass, shallots, garlic, chile, tomato with its juices, the ginger, turmeric, and palm sugar in a food processor. Process to a coarse paste. Add the Tamarind Water, sweet soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Process to blend.2. Heat the oil in a wok or frying pan over medium heat. Add the lemongrass mixture. Cook, stirring with a wooden spoon, until lightly browned and very fragrant, about 10 minutes. Season to taste with additional salt and pepper. Cool to room temperature before serving. This delicious sambal will keep, tightly covered in the refrigerator, for up to 1 week.Makes about 1 1/4 cups enough to serve 4 to 6

Nutrition Facts : Nutritional Facts Serves

DUA HANH (PICKLED SHALLOTS)



Dua Hanh (Pickled Shallots) image

During Vietnamese Lunar New Year, rosy, northern-style pickled shallots are a must-have on many menus. In fact, there is a traditional Tet couplet that includes dua hanh as one of the foods required for the holiday. The shallot's delightful tanginess and mild bite cut the richness of traditional dishes like suon kho, banh chung sticky rice cakes and charcuterie. They're also good any time in a salad or sandwich, on a cheese board or in a gin on the rocks. Peeling small shallots on your own can be tedious, so make the task a group project. Tet is about family bonding time too.

Provided by Andrea Nguyen

Categories     pickles, side dish

Time P5DT15m

Yield About 2 cups

Number Of Ingredients 5

10 ounces small shallots (about 2 cups; see Note)
Boiling water
2 tablespoons fine sea salt
1/2 cup granulated sugar
1 cup distilled white vinegar

Steps:

  • Put the shallots in a small heatproof bowl and cover them with boiling water. Let stand for 2 to 3 minutes to loosen the skins. Pour out the hot water, then refill the bowl with cold water to quickly cool the shallots. Drain in a colander.
  • Using a paring knife, cut off a bit of the stem end of a shallot. Working from the stem end, peel away the outer skin and dry-looking layers underneath. Separate any twin bulbs to fully remove the skin. Finally, cut away the root end, taking care to leave enough so the shallot won't fall apart. Repeat with the remaining shallots.
  • In the bowl that held the shallots, stir the salt into 1 cup warm water until dissolved. Return the peeled shallots to the bowl. Let stand at room temperature, loosely covered, at least overnight or up to 24 hours to remove some of their harshness.
  • Drain the shallots and rinse well under cold running water. In a small saucepan, combine the sugar and vinegar and bring to a rolling boil, stirring occasionally, until the sugar dissolves. Add the shallots. When the liquid returns to a simmer, immediately remove the pan from the heat. Use a slotted spoon to transfer the shallots to a pint jar. Pour in the hot brine to the rim. Weigh down the shallots with a small dish if they bob up. Let cool completely, uncovered, then cap and refrigerate.
  • Allow the shallots to mature for 5 days before serving (halve bigger ones, if you like). They will keep refrigerated for several weeks, though they are likely to be long gone by then.

MOROCCAN SHALLOT RELISH



Moroccan Shallot Relish image

Number Of Ingredients 6

1/2 cup shallot, finely chopped
1/2 cup parsley, finely chopped Italian (flat-leaf)
2 tablespoons olive oil, extra-virgin
2 tablespoons lemon juice, fresh, or more to taste
1/2 teaspoon salt, or more to taste
1/2 teaspoon black pepper, freshly ground, or more to taste

Steps:

  • Combine the shallots, parsley, oil, and lemon juice in a mixing bowl and toss to mix. Add 1/2 teaspoon salt and 1/2 teaspoon pepper and toss again. Correct the seasoning, adding more salt, pepper, and lemon juice, if desired. The relish is best served within 2 hours of preparing.Makes about 1 cup enough to serve 4

Nutrition Facts : Nutritional Facts Serves

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