越式醃蘿蔔 Vietnamese Daikon and Carrot Pickles (Đồ Chua)

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一個人在一個城市待久了,當回到原本的城市,會不自覺的把你對那城市的思念給帶回來。在柬埔寨的那段時間里,除了當地的料理外,最愛的應該就是那法式三明治了。法式三明治在柬埔寨稱為Num pang pâté,在越南就叫做Bánh mì。無論早餐、下午茶或宵夜都可以吃得到的全民小吃,是正餐也可以是點心。

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忽然想起柬埔寨的日子,躲進廚房快速的把紅白刨絲,撒鹽腌漬去。簡單的把醃蘿蔔給完成,擺進冰箱冷藏,決定週末來個法式三明治早午餐。

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材料:

紅蘿蔔 500克 (刨絲)
白蘿蔔 500克(刨絲)
白醋 300ml
溫水 1杯
糖 4大匙
鹽 1茶匙

做法:

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1.將紅蘿蔔、白蘿蔔放入碗中,加入鹽攪拌均勻。腌漬約5分鐘,至蘿蔔軟化。

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2.将蘿蔔絲用清水清洗,濾干。

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3.糖、白醋和溫水倒入碗中混合,攪拌至糖融化。

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4.将蘿蔔絲加入,拌勻。

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5.將腌漬好的蘿蔔絲倒入瓶子中,放入冰箱腌漬隔夜即可。冷藏可保存4-5星期。

Ingredients:

500g Carrots (Shredded)
500g Radish (Shredded)
300ml White vinegar
1cup Warm water
4tbsp Sugar
1tsp Salt

Procedure:

1. Place the carrots and radish in a large bowl, sprinkle with salt and mix well. Marinate about 5 minutes until carrots and radish begin to soften.
2. Transfer the carrots and radish to a colander, rinse with cool water and drain well.
3. In another bowl, mix together sugar, white vinegar and the warm water, until the sugar dissolves.
4. Add carrots and radish in, and stir well.
5. Pack the radish and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal and refrigerate at least overnight. They should last 4 to 5 weeks in the refrigerator.

柬越料理 Cambodian & Vietnamese cuisine: http://squallcuisine.com/?cat=106

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2 thoughts on “越式醃蘿蔔 Vietnamese Daikon and Carrot Pickles (Đồ Chua)

  1. Xiaoluan

    做法看起来挺简单的,适合我这种不会下厨的懒人。
    那时大部分的人都是把这腌萝卜配着什么一起吃?算是越南人的开胃菜吧?

    Reply

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