( Mustard green pickle. )
Crisp homemade sweet and sour mustard green pickle *spee chrout* is delicious. *Spee chrout* to Khmer is like Kim Chi to Korean. Some people prefers very hot also, with a lot chili pepper except we donít use garlic. We use *spee chrout* for soup, stir-fry, appetizer *mahope sar*, but most of the times, we eat spee chrout as salad along with rice , with fried or grilled fish *trey chien kor ang*, with fish or meat caramelized dish *trey kor sach kho*, and for take along to picnic.
Authentic spee chrout recipe we save water from rinsing rice to boiled the mustard green.
- Ingredients :
- 6 Cups water from rinses rice(option) or 6 cups water
- 2 lb Fresh mustard green, cleaned and chopped an inch in length
- 2 Cups water
- Ĺ Tablepoon salt
- 1 Tablespoon sugar
- 4 Chopped hot chili pepper or to your taste(option)
- Procedures :
Boil 6 cups water( or water that saved from rinsing rice) in a large pot. When water bubbling, add mustard green to boiling water, stirs a couple times then immediately pours mustard green into a colander to drained.
Spreads mustard green on a tray or basket to let it dry out for at least 8 hours.
Put 2 cups water with salt and sugar in a small sauce-pan, cook and stirs till sugar dissolved, removed from the heat and set a side to cool off.
Put mustard green and chili pepper in a jar or container.
Pour prepared sugar-salt water over, presses down mustard green and closed the lid tight.
If store in refrigerator it will take 2 weeks before it ready to eat.
If not, store it in a cool place, it will be ready in three days.
If you want to eat sooner, add a tablespoon white vinegar with prepared sugar-salt water, it will be ready in just a day.
Rinsed under cold water before serve.
Copyright by Mylinh Nakry.