Hum Choi-Homemade Pickled Mustard Greens

Long time didn't update my blog.Lately i very busy with work and some cake order from my friend.I also didn't make anythings lately for my family.I have bought some berries to make cake but the end is all i ate like that.No time to think and no time to bake.
This Hum Choy i make it 1 month ago.This is the 1st time i make and the last time i make.I won't make any Hum Choi after this.Why?Because my panel doctor (Traditional Chinese Medicine) say my mother and i can not eat Hum Choi.My mother legs will pain after eat Hum Choi and my hand also feel very pain after eat Hum Choi.I love Hum Choi very much.Too bad i can not eat anymore. :(

Here is the recipe :

Ingredients :
Recipe source : Nasi Lemak Lover

2kg mustard greens ( kai choi )
145g salt

Brining solution
3-4 litres water or enough to cover
4tbsp salt
40g ginger,sliced
1tsp turmeric powder
1tbsp rice flour,mixed with 4tbsp water

Method

1. Wash and cut the mustard greens into half.Rub salt in between the leaves and stem then set aside for about 6 hours to draw out the moisture and wilt the greens.
2. Bring water and brining ingredients to boil.Then set aside to cool before use.
3. Squeeze out the moisture from the mustard greens and put it into jar.
4. Pour the cooled brining solution into the jar.
5. Cover the top with plastic sheet and cover by lid.
6. Put the jar in a cool place to ferment for 7 days.(I forget it already,when i remember it already ferment 2 week)
7. Remove the mustard green after that and without squeezing out any liquid,discard brining solution.
8. Put the hum choi in an airtight container and store refrigerated for up to 2 months.

Before i end this post i will like to share some cake order from my friend.

Red Velvet Cake with Cream Cheese.This is a mother's day cake.Order from my colleague for her grandmother,mother and aunty.

Red Velvet Cake with Cream Chesse and Mocha Checkerboard Cake with Swiss Meringue Buttercream (recipe source : Wendyinkk and minor changes).This 4 cakes also a Mother's Day.My friend order for her mother,mother in law and 2 aunty.I using 2 days to finish it.Feel very tired after that.

This also a Red Velvet Cupcake for a 26 year old birthday girl.Girl things theme....

This time no more Red Velvet Cake.This time will be Honey Vanilla Cupcake.Tonight i only make the cupcake.I make this fondant yesterday.My friend order this cupcake for tomorrow farewell party at office.

Homemade Vanilla Extract

Last time i thought vanilla essence and vanilla extract is a same thing.After Wendyinkk post her homemade vanilla extract,i only know that they are different.She say vanilla essence is not a real thing.It fake.Very scary.
I tell my colleagues about it.So we make a decision to make our own vanilla extract.Not hard to make.The better vanilla pod,the better taste of the vanilla extract.We not using the expensive vanilla pod.It only cost RM 5.00 per-pod.We using 4 vanilla pods.Vodka only cost RM 11.00.All together only RM31.00.Cheap,right?Only RM 31.00 you can get a real thing.

All you need is :
Recipe source : Wendyinkk

1 bottle of 250ml Vodka ( must have 40 % vol )
3-4 quality vanilla pod

Split the vanilla pod lengthwise and put in the vodka.
Place the bottle in a dark and cool place ( Not in the fridge ) until it turn dark and like strong tea colour.
It take about 3 months.
Shake it time to time.

Easy,right?You can but the cheap vodka at Tesco or Chinese medicine shop.Make sure the vodka is pure,not with fruit flavor.