Pickled Mangos

When I was younger, one of the reasons that I looked forward to going to Cambodian New Year was for the pickled mangos. I didn't mind waiting in a long line, paying for a couple of salty spicy mangos packed tightly in a clear zip lock baggie. I remember asking friends out of politeness if they wanted any and then hoping...no...PRAYING that they'd say "no." But of course they'd ALWAYS say, "yes." And then, my mind would be flooded with thoughts like, "man, I should've spit in it." Hindsight sure is a bitch.

The following is my take on how to make pickled mangos. It's not too salty, not too sweet, but HELLA SPICY and HELLA GOOD. Man, reminiscing about pickled mangos has definitely brought back the Tacoma girl in me because I've never written the word "hella" that many times, EVER.

Ingredients:


6 Green mangos, peeled and sliced(do NOT use ripened mangos)
1/4 cup of salt

For the sugar water:


6 cups of water
1/3 cup of sugar
1 tsp of red chili flakes(optional)

For the chili paste(dip):


1 Tbsp of salt
1 Tbsp of sugar
5 Thai fresh chili peppers
1/2 tsp of chili flakes
1 tsp of garlic powder

To make the chili paste: Combine all of the ingredients above into a mortar and pestle. Pound it until it becomes a paste. Set aside.

Take your sliced mangos and place them in a large, shallow bowl. Try not to stack too much on top of each other. Sprinkle your salt over the mangos and toss to coat. Let them sit for a MINIMUM of 1 hour, stirring occasionally.

While you're waiting for the liquid to draw out of your mangos, make your sugar water. Add your water, along with your sugar, into a saucepan. Bring it to a quick rolling boil. Remove the pan from the heat(add in your chili flakes if using), and allow it to come to room temperature.

Boil a large pot of water and place the pot in the sink. After your 1 hour is up, CAREFULLY add your mangos into the hot/boiling water, and wash/rinse them off for about 1 minute. Drain well.

Allow your mangos to dry(for at least an hour)on two wire racks fitted over two baking sheets. You may use paper towels instead.

PACK your dried mangos(snuggly), into a container. Pour in your cooled sugar water. Cover tightly with a lid, and allow it to sit at room temperature for 2 full days. After 2 days, place your mangos into the fridge and wait 2 more days. It should take ABOUT 4 days total. Eat within 2 weeks.

Note: You may cut the recipe in half.

Watch the tutorial here to see how I cut and slice my mangos!

Mini Nutella and Banana Crepes

These are my kids' absolute favorite breakfast food, EVER!! They could literally eat them for breakfast, lunch, and dinner if I let them! They are so sneaky too...anytime my nieces or nephews stay over, they always start off by saying,"Oh mommy, it's a special occasion..can you make crepes??" Lol.



These are super easy to make and taste a million times better than store bought ones! I still can't believe they sell previously made crepes! They don't even taste like crepes, more like...tortillas.

Make these for your next breakfast...or brunch! You won't be sorry! :)

You will need:
1 1/3 cup of flour
3 T of ricotta
3 eggs
3/4 cup of milk
3/4 cup of cold water
4 T of melted butter(plus more for frying crepes)
1 tsp of vanilla extract
1 T of sugar
1/2 tsp of salt

Optional garnishes and filling:
Nutella
strawberry or raspberry jam
whipped cream
bananas
powdered sugar
*you will also need a two inch biscuit cutter(optional)


Put all of the ingredients listed above into a blender. Blend it for 30 seconds. Stop motor, scrape the sides down to make sure you have no flour sticking to the sides. Put the lid back on and puree for 30 more seconds.

Place a stainless steel skillet on your stovetop and turn heat on to medium. When it's nice and hot, add in some butter and swirl it around the skillet. Lift your skillet up OFF of the stove and quickly pour in some batter and swirl that around to evenly distribute the batter as well. Place skillet back on stove top and allow to cook until slightly browned on bottom. Once browned, flip over and cook for 15 more seconds or so.

Beef Loc Lac(Beef Stir Fry over Salad)

I've been getting a lot of requests to do more Cambodian food...and I'm listening! :) I have a few yummy ones to share with you guys this summer, so definitely stay tuned for those! :)

This dish is very popular in the Khmer community. There is a Vietnamese variation of this dish as well--the only difference, is that they top their stir fried beef with slices of hard boiled eggs and then top it off with some roasted peanuts.

Don't forget to have your sweet and sour dipping sauce on the side! I don't have a written recipe for it yet but I will tell you that it consists of: fish sauce, chopped garlic, sugar, water, lime juice(or vinegar), and chili peppers(or black pepper).

Ingredients:

1 pound of thinly sliced sirloin(I used 100 % grass fed beef from Paso Prime).
2 cloves of chopped garlic
half of a small shallot
Olive oil

For the beef marinade:

1/2 tsp of garlic powder
1/4 tsp of onion powder
1/2 Tbsp. of sugar
1/2 Tbsp. of fish sauce
1 tsp. of soy sauce
1 Tbsp. of corn starch
1/2 of an extra large egg white
pinch of salt
black pepper

For the sauce:

1/3 cup of water
2 Tbsp. of oyster sauce
1 1/2 tsp of fish sauce
1/2 tsp. of sugar

For the thickener:

1/2 Tbsp of corn starch mixed with 1 1/2 Tbsp. of water.

You will also need:

lettuce
tomatoes
onions
cucumbers(optional)
green onions(for garnish)

In a small mixing bowl, make your sauce and then set it aside.

Take your sliced beef and place it into a mixing bowl. Add in your marinade and allow it to sit for at least 30 minutes. If you have overnight...even better! Just remember to bring it back to room temperature before you start frying.

While your beef is marinading, start washing your lettuce(and also pat them dry). Slice up your tomatoes, cucumbers, and onions and plate them before you start cooking.

In a hot skillet or wok, add in some olive oil. Add in your shallots. Cook until soft. Add in your chopped garlic. Cook until fragrant. Add in your beef and cook until most of the pink is gone. Add in your reserved sauce, and cook until done. Taste check. Add in your cornstarch and water mixture. Cook until thickened. Serve immediately!

Watch the tutorial here.