Pickled Peka, or Tong Fa as it's affectionately known in some regions, is a vibrant and surprisingly addictive dish that perfectly balances sweet, sour, and delightfully crispy textures. This traditional preserved vegetable, often featuring mustard greens or similar leafy greens, boasts a history rich in culinary tradition, offering a unique and flavorful experience unlike any other pickle. Its preparation involves a precise fermentation process, resulting in a tangy and satisfying side dish or flavorful ingredient perfect for adding a punch to various dishes. The intense flavors make it a true culinary adventure.
Beyond its deliciousness, Pickled Peka offers a fascinating glimpse into the preservation methods of yesteryear, highlighting the ingenuity of resourceful cooks. The recipe itself is surprisingly accessible, even for novice cooks. Ready to embark on a journey of flavor and learn how to create your own batch of this incredible delicacy? Let's dive into the step-by-step process!
Tools Needed
- Scotch-Brite
- Large bowl
- Knife
- Glass jars
- Small ceramic cup
Ingredients
- Peka (Tong Fa): 5 pods (500g/0.5kg)
- Sugar
- Water
- Salt
- Vinegar
Step-by-Step Instructions
Step 1. Prepare the Peka and Marinade
- Combine sugar, water, and salt in a pot. Stir until the sugar dissolves. Place the pot on the stove and heat.
- Add vinegar to the boiling mixture and stir well. Boil for 3-4 minutes to reduce the vinegar smell. Turn off the heat and let it cool.
- Use a Scotch-Brite to scrub the peka pods to remove dust and sticky residue. Rinse thoroughly.
- In a large bowl, dissolve a heaping tablespoon of salt in water.
- Cut off the head and tail of each peka pod. Cut into 1cm thick pieces.
- Submerge the cut peka in the salt water for 2 hours to reduce bitterness and kill germs. Gently wash and rinse.
Step 2. Prepare the Jars and Pack the Peka
- Wash, clean, and dry the glass jars completely.
- Pack the peka into the jars, leaving about 2 finger joints of space at the top. Pour in the cooled marinade until almost full. Cover with a small ceramic cup and seal tightly.
Step 3. Marinate and Enjoy!
- Allow the peka to marinate for 2-3 days before eating.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- The pickled peka will have a crispy texture and a sweet and sour flavor with a hint of saltiness.
Nutrition
- Calories: varies*
- Fat: 0.2g*g
- Carbs: varies*g
- Protein: 1g*g
FAQs
1. Can I use different vegetables besides mustard greens for Pickled Peka?
Yes! While mustard greens are traditional, you can experiment with similar leafy greens like radish greens, bok choy, or even young cabbage. The key is to choose greens with a slightly bitter or peppery note that complements the sweet and sour flavors.
2. How long does Pickled Peka last?
Properly stored in an airtight container in the refrigerator, your Pickled Peka should last for several weeks, even up to a month. Make sure the vegetables are fully submerged in the brine to prevent spoilage.
Making Pickled Peka (Tong Fa) is a rewarding experience that connects you to culinary traditions while delivering a truly unique and delicious result. This vibrant side dish or flavorful ingredient is sure to become a staple in your kitchen, impressing friends and family with its complex yet accessible flavors. Now go forth and create your own crispy, sweet, and sour masterpiece!