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2010.04.23

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eastingfeasting

Pickle People unite!!! pickled food is very vietnamese too, especially during tet, there's beansprout,carrot leaves,garlick chive pickled.
in my view, true pickle people do not go for the sweet type, but more toward the salty-tarty,vinegar or spicy kimchi.
pickle side dish is a must have in meal that are fatty, rich braised claypot dish.
awsome article again.

BananaViews

Agreed. Pickled foods go with almost everything. And a bonus, they're great for digestion too. I suppose I kind of like anything fermented. I made sauerkraut this year and was completely amazed at how easy it was to make.

the lacquer spoon

Ooh, Shan pickle seems a great friend with steamed rice, but your recipe is so tasty as I can imagine the pickle gives a special depth of flavour that salt doesn’t have. Thanks for sharing :)

meemalee

Good stuff!

In Burmese, it's called "mohn-nyin jin"

Robyn

BananaViews - Pickles are good for you then. I love that.

lacquer spoon - You're welcome. Fermentation does something special to many foods.

Meemalee -- Thanks. That's Burmese not Shan, yes? And is it a general term for pickle or the term for this pickle in particular?

meemalee

Yep, Burmese terminology.

"mohn-nyin" means "mustard green", "jin" means "pickled".

Strictly it should only apply to pickled mustard greens, but it's used lazily to refer to all pickles of this type.

Katy Biggs

Could the Burmese terminology "mohn-nyin jin" 'originated' from Chinese 墨綠漬 (Mo-Lu Zi)mustard green pickled or 墨綠醬 (Mo-Lu Jiang)mustard green preserved??

meemalee

Doubt it.

"jin" is the past participle of the Burmese verb "tchin" = "to pickle".

Mohn-nyin doesn't sound like "mo-lu" to me.

Robyn

Katy and Meemalee -- Without reference to etymology, I doubt it simply because most every cuisine in Asia has a variation on this theme, using different pickling/fermentation agents.
Katy -- does Chinese mustard pickle use glutinous rice as a fermentation agent? I bought a book of pao cai recipes in Sichuan (there are hundreds! oh joy) and most just use rice wine or some such.

Aung Kyaw

Great post. I managed to buy quite a few pounds of Shan pickles in Yangon before coming back to the States from a Shan noodle shop in Chinatown. It complements almost any dish. I suggest seeking out how pickled tea leaves (laphet) are made. I'd be very interested in seeing the process.

santos.

hello, thanks for the recipe. i harvested some mustard growing in my backyard this morning, dried it out in the sun today, and just finished packing it away (with turmeric harvested from the side of the road!). do i need to do anything in the coming weeks or should i just leave it alone?

Robyn

Aung Kyaw - Yes, I'd love to see that process too. Hoping to make it to Burma later this year. So you carried your pickles back to the States -- in your suitcase? That's brave!

Hi Santos -- nope, just put it in a warm dark place. We have it in a cupboard in our kitchen, which is very warm. You might check after a week, if it looks like there's no moisture left there's no harm in topping up the water (use warm water). Good luck!

Anne

I like your post. Your Shan pickle recipe is awesome. I will try it on Sunday. This Thai Meal recipe sound delicious.

Su

I've been searching for this recipe for ages!!! I LOVE shan pickle. Thank you, thank you, thank you!

TMKhin

Can I use a food dehydrator to dry the mustard greens ?

Robyn

I've never done it but I don't see why not.

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