Tiff from Free to Feed has shared his Pickle Salad recipe. It serves as a refreshing side for many classic Malaysian dishes and keeps in the fridge for up to a month.
Ingredients:
500ml Water
225g Caster Sugar
500ml Rice Wine Vinegar
2 Cinnamon Stick
5 Star Anise
1/2 Long Red Chilli, finely sliced with seeds removed
420g Daikon, julienned
200g Carrots, julienned
1/2 Pineapple, peeled, quartered with core removed, cut into small pieces
Method:
Dry toast the star anise and cinnamon in a small pan until fragrant, then remove from heat.
Place water into a small saucepan, add rice vinegar, sugar, star anise and cinnamon. Stir to dissolve and bring to a boil and then turn off immediately.
Put daikon, carrot, pineapple and a handful of chilli in to a bowl.
Pour over the pickling liquid and let it marinate in the fridge for at least a few hours before serving or better still, let it sit overnight.
What better time to indulge in a slow cook and let the beautiful aromas fill your entire house. It's such a luxury to cook a cut of meat low and slow and let the the flavours develop over time and this recipe is just that!
Just because we're spending more time at home, doesn't mean that we don't need some quick meals that we can throw together in under half an hour. Broccoli and Pork Sausage is the perfect marriage of a savoury and indulgent dinner but also has the perks of being veg heavy and what makes it even better, is this recipe uses the entire broccoli from flowers to stalk!
We welcome Tiff from Free to Feed who travelled from Kelantan, Malaysia and is from a Hokkian culture, a Malaysian-Chinese community. He's kindly shared one of his favourite dishes, a famous Malaysian dish called Ayam Kecap Manis.
