Sunday, 22 September 2013

CHINESE PICKLED VEGGIES

  

Ever Since I was little my parents would take me to local chinese restaurants to eat, and the first thing 
I always saw once seated, was the two little servings of pickled veggies and assorted peanuts. 
Every single time I would demolish these things in seconds and would beg my parents to ask for more. 
Little did I know how easy it is to make until now! 
These pickled vegetables take only minutes to make and are the perfect appetiser dish to compliment
 any meal. The great thing is you can prepare these days in advanced and just keep them in air tight 
containers for weeks. 
I like to eat these by themselves as a snack, as it's low fat and super yummy. The sweetness in it helps 
to curve my cravings for sugary sweets. However there are also other ways to use these, you can add 
these veggies in Vietnamese cold salads, or serve them with "LO MOAN" which is Vietnamese Cold 
noodle, just top the cold noodles with a few of these and you will be surprised how much better your 
dish will taste as well as adding some crunch to it!

  FASTEST AND SAFEST WAY OF CUTTING VEGETABLES! Use a food processor with
 slicing attachment! Stop you from every slicing your fingers!!







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