I have been introducing my midwestern friends to the glory of zha cai for a few years now. thank you for sharing more ways to use and eat it! excited to try it with pork slivers. I've recently been experimenting with other "over rice" preserved veg toppings like the 饭扫光 from Sichuan Fuxi Food Co. I'd love if you covered more of these options and maybe even taught us to create one or two ourselves!!
My late grandmother use to make zha cai (kiam che in teochew) all the time but the process is pretty tedious. It looks a bit different from the packaged ones in supermarkets though. The closest recipe I found was an old blog post from 2009.
Love Zhacai. Great over rice or a good way to perk up a bowl of instant ramen. I've tried three flavors so far by blindly ordering on Amazon. Mala, Weila and Jiangxiang.
I have been introducing my midwestern friends to the glory of zha cai for a few years now. thank you for sharing more ways to use and eat it! excited to try it with pork slivers. I've recently been experimenting with other "over rice" preserved veg toppings like the 饭扫光 from Sichuan Fuxi Food Co. I'd love if you covered more of these options and maybe even taught us to create one or two ourselves!!
My late grandmother use to make zha cai (kiam che in teochew) all the time but the process is pretty tedious. It looks a bit different from the packaged ones in supermarkets though. The closest recipe I found was an old blog post from 2009.
unclephilipsg.blogspot dot com/2009/03/how-to-make-kiam-chye.html?m=1
Love Zhacai. Great over rice or a good way to perk up a bowl of instant ramen. I've tried three flavors so far by blindly ordering on Amazon. Mala, Weila and Jiangxiang.
Really informative video (to go with so many others! ) Love them
Always happy when you two upload here. And thank you both for giving me a hand on how to prepare various dishes.
With kind regards.
Jonathan