It’s a National Pickle Appreciation Day, Beautiful People, so here is a mystery for you – a Pickled Mystery! Enjoy!
Last week my husband discovered an Indian produce store. Since he is just as much a curious cat as I am, he came home with a huge “cool bag” (we go grocery shopping with reusable bags that keep temperature for a couple of hours) of interesting, albeit mysterious vegetables. He expected me to make sense of them. Only one of them, a long white thing with a green leafy plume, looked somewhat familiar, and – lucky me! – he snapped a picture of it with a name, Muli. I went to my trusty Google which said, “Hey, it’s just a radish, and it’s cooked.” I’ve never heard of cooking radishes, so I went to my more than trusty – and much admired! – fellow blogger Sumith Babu of Keralas.live and asked if this radish was anything like Daikon, and if I could just treat it the same way. Sumith said that
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koolkosherkitchen 
Ahhhhh Holy Basil, one of my favourite Thai herbs and I cook a lovely stir-fried pork/chic called Grapow Moo/gai…If you would like the recipe let me know and I will send it to you…:) It is very popular here in the north of Thailand where it originated and eaten topped with an egg…It can be quite spicy but that you can adjust to your own taste…It doesn’t keep that long I either keep it in water or out of the chiller part… I am wating for my one in the garden to get bigger and then I won’t have to worry about keeping it fresh… A beautiful herb 🙂
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It is beautiful, and very special, and I’d love the recipe – thank you so much, dear Carol! You are too sweet! 😻
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I will send it to you before the day is out…I am on a deadline x Loved your info on how to preserve herbs which I will follow for some although we have fresh daily market here so if I don’t grow it..I buy enough for a couple of days BUT some I don’t use as often as others so it will be handy for those…I already freeze quite a lot but as you rightly said you have to pop them from the freezer into your cooking immediately and some herbs are just better fresh.
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You are so right, Carol, and I envy those who can grow their own herbs or have a fresh produce source nearby. I do my best under the circumstances!
No rush with the recipe, but I am looking forward to it, and I thank you! 😻
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I am lucky I know.. your tip was good so I will definitely try it with coriander and mint they are two which I use but not as much as the Holy basil I use that most days in copious amounts I just love it..Will send recipe today..Like sort it now or I will forget am brining ham today…lol
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All these herbs – yum! Thank you in advance for the recipe!
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Hi Good morning… I have put a few Thai recipes together all using Holy basil here is the link https://blondieaka.wordpress.com/2017/11/16/horapa-moo-pork-and-holy-basil/
Have a lovely day Carol 🙂
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Thank you so much, Carol! Of course, both pork and oyster sauce are not kosher, so I’ll use chicken, but would you suggest as a substitute for oyster sauce?
I’ve looked at some other of your Thai recipes – love Thai food!
Have a great day! 😻
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You can get a vegetarian oyster sauce made from mushrooms in some speciality stores….Hoisin or soy you can substitute but obviously not quite the same… I have used the mushroom one and it is the best substitute and of course, we use either chicken or pork here for most Thai recipes…Here is an Amazon link for the sauce if you can’t source it locally http://amzn.to/2jyg4wy
You have a great day as well and I hope you enjoy making the Thai recipes and as with anything it is personal taste which why I always say Taste…x
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Thank you for the Amazon link, Carol; you are too kind! Unfortunately, the mushroom one also isn’t kosher (vegetarian does not mean kosher!). I’ll have to use my homemade hoisin sauce, and since I’ve never had oyster sauce, I wouldn’t know the difference anyway!
Enjoy your evening, dear!
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Oh I didn’t know…I will have to check out what Kosher means as I am not sure..I love learning something new 🙂 Thank you Dolly 🙂
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Dear Carol, the word itself means “correct” or “proper.” Now, what is considered correct has been discussed in so many volumes throughout the ages that we follow some basic rules of thumb: pork, shellfish, and certain kinds of fish, birds, and animals are not kosher; dairy products and meat (including poultry) should not be prepared or eaten together; eggs are checked to make sure there is no blood clot, and produce must be thoroughly examined to make sure no tiny bugs are attached to it. Therefore, if something is vegetarian or even vegan, it needs to carry a kosher certification. In a nutshell, that’s what we go by, and I really thank you for your interest! 😻
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Thank you, Dolly..I have already been talking to Mr Google…lol and read quite a lot…cloven feet etc…I like to know these things…Some of which is what you should do anyway but interesting. But thank you Dolly 🙂
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Mr Google needs to be taken with a grain of salt sometimes, but one interesting detail about porky pig is that it does have cloven feet, but it doesn’t chew cud. We see it as a quintessential example of hippocracy, and I think there is a lesson in it for everyone. Thank you again for your interest, dear Carol!
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I know Dolly but sometimes he throws up some worthwhile articles and I take your point about the cloven hooves and hippocracy..Always interested though x
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Of course, and again, I truly appreciate your interest, Carol!
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Ya it is a great vegetable in our country and it can be eaten as a salad too and even cooked. Sumith is the ideal person to know about this vegetable. Great post.
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Thank you, dear Kamal! Yes, I’ve used it in salads as well now, and we love it – it’s totally versatile. And Sumith is the ideal person who knows everything about food! 😻
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Yes Sumith is so good he is a master chef himself. Welcome dear.
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Being National Pickle Day, do you happen to have a pickled okra recipe?
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I have never done it, but I would follow the same general rule as I have in my Pickled Tomatoes post. That’s how my mother-in-law OBM made pickled okra, when they lived in New Orleans, and she was experimenting with American veggies to make them the Russian way.
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Thank you, I’ll give it a shot.
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If you do, I would really appreciate if you let me know how it comes out – I am very interested!
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Wow! Another great new experience is coming. Thx a lot! Michael
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Thank you so much, Michael, you are too kind!
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