Ever since hubby got me the Iphone 5, it is so much easier to snap pictures on the go. I also find myself using the phone camera to take more photos of my cooking. That's why you have been seeing more "inferior" quality photos that have minimal styling and food props :P My poor DSLR...The photos in this post were all taken using the Iphone 5.
After reading Gertrude's post on her Vietnamese lunch, I was inspired to make a batch of homemade pickle so I could then use them to make a similar meal. Homemade pickle is so easy to make, it just depends on the variety of vegetables you want and how complicated the dressing you prefer.
I always just opt for something simple and easy to prepare. These pickle are just one of those things that always come in handy - as appetizers, as tasty sandwich ingredients, as well as ingredients for Vietnamese prawn rolls - recipe coming up!. Add some of these pickles in the roll and it makes the whole thing so much more apetizing and gives it that wonderful zing and crunch.
I find that the best tool to shred the vegetables into the right strips is not a mandolin or a grater, but this guy below :-
Thanks to Veron of Quay Po Cooks, who bought this handy tool for me at one of our bloggers' meet. She said this is widely used to shred unripened mangoes to make Som Tam, the Thai mango salad.
It sure is useful - it shreds the vegetables to the right size and thickness that I like. I'm sure you can find this in many supermarket or grocery store.
Easy Homemade Pickle
- 1 medium size cucumber, shredded
- 1 carrot, shredded
- half a white radish, shredded
- 1/3 cup of distilled vinegar
- 1/2 cup of white sugar
- 1 tsp of salt
1. Put all the ingredients into a big bowl and mix well.
2. Store in two clean, glass jars (including the liquid) and keep in the fridge for up to 3 weeks.