Sweet Pickle Relish
Sweet Pickle Relish
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Somethings in Thailand are nearly impossible to find or are overpriced for imports, so the next best thing, make from scratch. This sounds like a great sweet pickle relish and I look forward to making this, and tasting it ๐Ÿ˜‰
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Sweet Pickle Relish
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Somethings in Thailand are nearly impossible to find or are overpriced for imports, so the next best thing, make from scratch. This sounds like a great sweet pickle relish and I look forward to making this, and tasting it ๐Ÿ˜‰
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Ingredients
For the Veggies
For the Brine
Servings: quart
Instructions
  1. Prep all the vegetables, how fine you dice them is your preference. Place the veggies in a strainer over a bowl, mix the veggies as you sprinkle in the salt. The purpose of the salt is to remove the water from the veggies and keep them crisp. Let the veggies sit for 30 minutes to an hour.
  2. Rinse the veggies in fresh water and kind of squeeze them dry of any water, be gentle, don't squash everything, just most of the water out of them, then spread them out on paper towels to remove any remaining water.
  3. In a medium sauce pan, add all the brine ingredients and bring to a simmer. Let the brine simmer for 10-15 minutes.
  4. While the brine is simmering, pack the veggies into a warmed Mason quart jar leaving about 1 inch of space at the top.
  5. Remove the brine from heat and carefully pour into the quart jar, covering the veggies by an inch or so. Use a knife and poke into the veggies to release any air trapped.
  6. Set the jar aside to cool to room temp. When the jar is cooled, place the lid and ring on and place in the fridge.
  7. Chill in the fridge overnight before first use. Store in the fridge and use within 2-3 weeks.
  8. Use as a topping on burgers, hot dogs, added to potato or pasta salads, etc.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Quick Vietnamese Beef Pho (PhแปŸ)
Quick Vietnamese Beef Pho
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Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Quick Vietnamese Beef Pho
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
For the Broth
For Serving
Servings: servings
Instructions
  1. Peel the onions and cut into quarters from top to root, and peel the ginger and cut into quarters lengthwise.
  2. Using a gas stove, use tongs to hold the onion and ginger pieces over high flame to char the pieces, do this until all the pieces have charred spots on them. If no gas stove, place on a baking sheet directly under the broiler for a few minutes to start them to char. Rinse under running water to remove any loose or overly charred bits. Set aside.
  3. In a large pot, you are going to dry roast some items, add the cinnamon, star anise, cloves, and coriander seeds and turn on the heat to medium low and toast them for 1-2 minutes and they will become very aromatic, stir them to preventing burning.
  4. When the items in the pot are toasted and aromatic, add the broth, charred onion and ginger, soy sauce, and fish sauce. Bring this to a boil then reduce to a simmer, cover, and simmer for 30 minutes.
  5. While the broth is simmering, place the beef in the freezer for 15 minutes, this is to firm it up in order to be sliced thinly. When the beef is firm but not frozen through, remove the beef to a cutting board and using a very sharp knife, slice across the grain, so take the steak and cut into several pieces, then turn each piece on its side, then thinly slice, goal is slices 1/4 inch thick or less, try and keep them uniform in thickness to they are cooked evenly. When all the beef is sliced, cover and place in the fridge.
  6. In another pot, fill about halfway with water and bring to a boil, then drop in the noodles and cook to the package instructions, 1 to 4 minutes depending on the width. When tender, remove and run under cold water to stop the cooking. Toss the noodles with just a spoon or so of a neutral tasting cooking oil to keep from sticking together.
  7. When the broth is ready at 30 minutes, a little longer does not hurt ๐Ÿ˜‰ place a strainer on another pot, pour the broth through the strainer, discard the contents of the strainer, place the broth back on the heat on a low simmer, you still need to keep the broth very hot in order to cook the beef, but not boiling.
  8. Prepare the topping by putting the spring onion, lime wedges, chili slices, bean sprouts, and herbs of your choice into individual bowls and placing in the center of the serving table.
  9. Divide the noodles between serving bowls, top with slices of beef in a single layer to ensure even cooking.
  10. Ladle the piping hot broth over the noodles, pouring evenly over the beef, this will cook the beef.
  11. Let people add their own toppings as they choose, enjoy.
Recipe Notes

I will price this when I get a good cut of beef. For now I will say fair cost.

Adapted from an internet recipe.