Coldplay – Life in Technicolor II (click to listen, have fun and enjoy!), it starts with upbeat music – a Indian Stringed Instrument – Santoor! Beautiful way of introducing a classical instrument, otherwise I would not even know that there is such beauty sound in the world. If only Vegetarian Cuisine just like Santoor in this song. Again, why not? Vegetarian Cuisine can be trendy …
So, I tried out with pickles and play with it! The food presentation of this dish can be improved. In the photo, I didn’t cut it into bite size, if not it can be stacked up and sprinkle with shicimi togarashi to make it looks classy. Place them in a glass bottle (recycle your home sauce bottle), décor the bottle in a simple way, if desired – you can give away them as – Homemade Nappa Pickles. An appetizer for a party (just add a garnish with skewer, if desired) or a side dish or as refreshment between spicy dishes …
Preparation: 10 mins, plus 1-2 hours standing time
Ingredients (serves 8)
° 4 (200g) Chinese cabbage/Nappa/Wok Bak leaves, halved lengthwise and blanched
° 2 tablespoons cider vinegar
° 1 tablespoon sugar or to taste
° ¾ teaspoon salt or to taste
° 3-4 slices red chilli, chopped
° Some roasted sesame seed (optional)
1. Combine the napa, chilli vinegar, sugar and salt in a bowl and mix well. Leave to marinate in the refrigerator for 4 hours.
2. Tightly roll the leaves and cut into bite-size if desired. Sprinkle some sesame seeds, chopped chilli/chilli flakes and serve.