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Pickled Vegetables
Pak Dong
Preparation info
6 cups
, approximately- Difficulty
Easy
Appears in
Published 1981
These pickled vegetables, freshly made, can be refrigerated in jars for one or two weeks. They are commonly served with fried meat or fish balls, shrimp or crab cakes or to accompany stuffed chicken wings. Other vegetables such as carrots, broccoli or Bok Choy may also be included.
Ingredients
| white or rice vinegar | |
Method
In a saucepan, heat the vinegar, sugar and salt until boiling. Immerse the chopped vegetables and cook until tender but crisp. Remove from heat and set aside to cool.
In a mortar or food processor, pound or grind the garlic, shallots and chillies to a paste. In a wok, heat the peanut oil and fry the paste, stirring for 2 to 3 minutes. Add the vegetables and vinegar and continue to cook,