Cà Pháo Ngâm Nước Mắm Chua Ngọt (Pickled Eggplant with Sweet and Sour Fish Sauce)

Name: Cà Pháo Ngâm Nước Mắm Chua Ngọt (Pickled Eggplant with Sweet and Sour Fish Sauce)
Cuisine: Thai
Ingredients: 1 kg cà pháo trắng (white eggplant); 1.5 L nước (water); 0.5 trái chanh (lemon); 30 g muối (salt); 30 ml giấm (vinegar); 1 vỏ chanh (lemon peel); 300 g đường (sugar); 200 ml nước (water); 250 ml nước mắm thương hiệu Sếp Bảo Quốc (Chef Bao Quoc brand fish sauce); 50 ml giấm ăn (eating vinegar - rice or apple cider); 200 g tương ớt (chili sauce); 40 g ớt sừng không cay, xay nhuyễn (mild horn chili, pureed); 10 g ớt hiểm (dangerous chili - spicy); 50 g tỏi xay (minced garlic); 20 g riềng thái lát và băm nhỏ (sliced and minced galangal); 50 g ớt xanh (green chili)

Serves 1

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Cà Pháo Ngâm Nước Mắm Chua Ngọt (Pickled Eggplant with Sweet and Sour Fish Sauce)

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Serves 1

Directions

1Prepare 1 kg of white eggplant. White eggplant is crispier.
2Prepare a basin with 1.5 liters of water.
3Squeeze half a lemon into the water.
4Add 30g of salt to the water.
5Add 30ml of vinegar to the water.
6Stir the water mixture well.
7Add the lemon peel to the water for aroma.
8Cut off the stems of the eggplant, then cut each eggplant in half.
9Place the cut eggplant into the prepared water mixture.
10Soak the eggplant for exactly one hour to remove all the sap.
11After soaking, remove the eggplant and let it drain completely.
12Do not rinse the eggplant with cold water; either let it air dry naturally or use a vegetable spinner to dry it.
13Prepare the sweet and sour fish sauce: combine 300g sugar, 200ml water, 250ml Chef Bao Quoc brand fish sauce, 50ml eating vinegar (rice or apple cider), and 200g chili sauce in a pot.
14Boil the fish sauce mixture, then reduce heat to low and simmer for 2 minutes.
15Turn off the heat and let the fish sauce mixture cool down completely.
16Pour the cooled fish sauce mixture over the drained eggplant.
17Add 40g of pureed mild horn chili (not spicy).
18Add 10g of spicy dangerous chili (optional, for those who don't eat spicy food, omit this).
19Add 50g of minced garlic.
20Add 20g of sliced and finely minced galangal.
21Add 50g of green chili for color.
22Mix all ingredients thoroughly.
23Transfer the pickled eggplant into a jar, ensuring the fish sauce mixture completely submerges the eggplant.
24Seal the jar tightly and store it in the refrigerator.
25After 3 days, the pickled eggplant will be absorbed and crispy, ready to eat.

Ingredients

1 kg cà pháo trắng (white eggplant)
1.5 L nước (water)
0.5 trái chanh (lemon)
30 g muối (salt)
30 ml giấm (vinegar)
1 vỏ chanh (lemon peel)
300 g đường (sugar)
200 ml nước (water)
250 ml nước mắm thương hiệu Sếp Bảo Quốc (Chef Bao Quoc brand fish sauce)
50 ml giấm ăn (eating vinegar - rice or apple cider)
200 g tương ớt (chili sauce)
40 g ớt sừng không cay, xay nhuyễn (mild horn chili, pureed)
10 g ớt hiểm (dangerous chili - spicy)
50 g tỏi xay (minced garlic)
20 g riềng thái lát và băm nhỏ (sliced and minced galangal)
50 g ớt xanh (green chili)

Equipment

thau (basin/bowl)nồi (pot)máy quay rau (vegetable spinner, optional)keo (jar)

Tips

Use white eggplant for a crispier texture.
Do not wash the eggplant with cold water after soaking and draining, as it can introduce bacteria and cause further fermentation.
Cook the fish sauce mixture until boiling, then simmer for 2 minutes on low heat and let it cool completely before mixing with the eggplant.
Ensure the fish sauce mixture covers the eggplant completely to prevent darkening and maintain crispness.
Store in an airtight jar in the refrigerator for 3 days to allow flavors to meld and for the eggplant to become crispy.
The dish can be preserved in the refrigerator for up to 3 months.
The leftover fish sauce can be used as a dipping sauce for boiled meat.

Cà Pháo Ngâm Nước Mắm Chua Ngọt (Pickled Eggplant with Sweet and Sour Fish Sauce)

Serves 1

facebook.com

Cà Pháo Ngâm Nước Mắm Chua Ngọt (Pickled Eggplant with Sweet and Sour Fish Sauce)

facebook.com

Serves 1

Directions

1Prepare 1 kg of white eggplant. White eggplant is crispier.
2Prepare a basin with 1.5 liters of water.
3Squeeze half a lemon into the water.
4Add 30g of salt to the water.
5Add 30ml of vinegar to the water.
6Stir the water mixture well.
7Add the lemon peel to the water for aroma.
8Cut off the stems of the eggplant, then cut each eggplant in half.
9Place the cut eggplant into the prepared water mixture.
10Soak the eggplant for exactly one hour to remove all the sap.
11After soaking, remove the eggplant and let it drain completely.
12Do not rinse the eggplant with cold water; either let it air dry naturally or use a vegetable spinner to dry it.
13Prepare the sweet and sour fish sauce: combine 300g sugar, 200ml water, 250ml Chef Bao Quoc brand fish sauce, 50ml eating vinegar (rice or apple cider), and 200g chili sauce in a pot.
14Boil the fish sauce mixture, then reduce heat to low and simmer for 2 minutes.
15Turn off the heat and let the fish sauce mixture cool down completely.
16Pour the cooled fish sauce mixture over the drained eggplant.
17Add 40g of pureed mild horn chili (not spicy).
18Add 10g of spicy dangerous chili (optional, for those who don't eat spicy food, omit this).
19Add 50g of minced garlic.
20Add 20g of sliced and finely minced galangal.
21Add 50g of green chili for color.
22Mix all ingredients thoroughly.
23Transfer the pickled eggplant into a jar, ensuring the fish sauce mixture completely submerges the eggplant.
24Seal the jar tightly and store it in the refrigerator.
25After 3 days, the pickled eggplant will be absorbed and crispy, ready to eat.

Ingredients

1 kg cà pháo trắng (white eggplant)
1.5 L nước (water)
0.5 trái chanh (lemon)
30 g muối (salt)
30 ml giấm (vinegar)
1 vỏ chanh (lemon peel)
300 g đường (sugar)
200 ml nước (water)
250 ml nước mắm thương hiệu Sếp Bảo Quốc (Chef Bao Quoc brand fish sauce)
50 ml giấm ăn (eating vinegar - rice or apple cider)
200 g tương ớt (chili sauce)
40 g ớt sừng không cay, xay nhuyễn (mild horn chili, pureed)
10 g ớt hiểm (dangerous chili - spicy)
50 g tỏi xay (minced garlic)
20 g riềng thái lát và băm nhỏ (sliced and minced galangal)
50 g ớt xanh (green chili)

Equipment

thau (basin/bowl)nồi (pot)máy quay rau (vegetable spinner, optional)keo (jar)

Tips

Use white eggplant for a crispier texture.
Do not wash the eggplant with cold water after soaking and draining, as it can introduce bacteria and cause further fermentation.
Cook the fish sauce mixture until boiling, then simmer for 2 minutes on low heat and let it cool completely before mixing with the eggplant.
Ensure the fish sauce mixture covers the eggplant completely to prevent darkening and maintain crispness.
Store in an airtight jar in the refrigerator for 3 days to allow flavors to meld and for the eggplant to become crispy.
The dish can be preserved in the refrigerator for up to 3 months.
The leftover fish sauce can be used as a dipping sauce for boiled meat.