This recipe is from a very old recipe book published in
Taiwan from my collection of food recipes.
Looking at the year of publication, it is not less than 30 years
old. There are numerous recipes and the
chef apart from sharing food recipes also shares much knowledge about Chinese
cooking. It is a valuable reference book
for novice cooks.
According to the Chef, the pickled vegetables are sweet,
sour and crunchy. It tastes refreshing
after a rich meal and is used in sweet and sour dishes. This pickle keeps well in refrigerator for
several weeks.
Great to serve this pickle with fried meats.
Recipe adapted from the book ‘You Can Cook Anything
Chinese’ by Madame Yee Yo
Ingredients
[serves 3-4]
1 red carrot - peel
1 white carrot - peel
1 zuchini
1 tsp salt
Seasoning
3 thin slices of ginger
3 tbsp each of sugar and white vinegar
1 small red chilli – sliced
- Roll cut the carrots and zucchini. Mix in salt and let them stand at room temperature for about 4 hours. Stir occasionally. Drain. Squeeze out and discard excess liquid in vegetables.
- Combine ingredients with seasoning, add in chilli. Mix well and chill in the refrigerator for several hours or overnight. Stir occasionally. May be kept in the refrigerator for several weeks.
I am sharing this post with Cookbook Countdown Event #21 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively
