So there’s a really good chicken rice store ( Delicious Boneless Chicken Rice ) at the most unassuming place in the eastern part of Singapore. You can find them situated at the basement of Katong Shopping Centre and abate its long waiting time , it is well worth it.
But today, I’m not here to talk about their commendable, hidden of a gem, satisfyingly boneless chicken rice, but about their ‘achar’/pickles – which I often have to reach for seconds or more ( don’t judge me, it’s comes free flow your order and it’s way way solid – trust me)
Their achar is the embodiment of a well favoured balance pickle mixture, with the right mix of sweet and tartiness, with generous amounts of cucumber, carrot slices and pineapple. No stinging, at all. They say, achar has the special ability to act like a palette/appetite enhancer. Theirs really delivered as I would often polish up both the chicken rice plates and soup.
Anyhow, that’s what got me researching about chinese pickle recipes. I really missed that flavour – You know how a dish or side dish just lingers on and all you want to do is recreate it so you can savour it more and more, yes welcome to my life.
This recipe was built on that memory and from the other superb daikon pickles at Old Street Bak Ku Teh which I had with my colleagues last week. Those crunchy and addictive pickles uplifted the peppery goodness of the Bak Ku Teh broth. Its funny how something so simplistic can deliver so much.
Paving the way for the self discovery and creation of my own achar recipe. I have used ingredients I favour, so, heavy on the daikon, delicate fine slices of carrots, chunkier slices of lebanese cucumber, little red onion, fine chilli slice, a squeeze of lime for that tartness and sweet chilli sauce combined with sweet vinegratte brine.
Would have added pineapple but I couldn’t get hold of a good one this morning at the market, so I might just hold off on the pineapple and add it to my pickle concoction when I get my hands on a ripe Sarawak pineapple. I let these pickle for about 4-5 days before consuming, that also gives me enough pineapple recovery time. So don’t fret if you haven’t got everything in place, just enjoy the process.
Note: Generally 2/3 vinegar is added to 1/3 water, in most pickle recipes so as to not risk spoilage, I’ve also added more sugar which can help to plump the ingredients. This recipe also fills a standard sized 16 ounce Mason Jar.
Preparation Time: 45 min-1hr
• 1 medium daikon, cut into cubes
• 1 small carrot , sliced thinly
• 1 Lebanese cucumber, sliced thinly
• 1 small red onion, sliced thinly
• 1 tbspn sweet chilli sauce
• 1 cup rice vinegar
• 1/2 cup water
• 3/4 cup white sugar/ rock sugar
• 1 small lime, squeezed
• optional :1 cup of chopped pineapples*
+ Salt daikon, carrots and cucumber for half and hour with 1/2 tablespoon of salt
+ In a small pot, simmer rice vinegar , white sugar, lime and let it cool. After which, mix sweet chilli sauce, pineapples* into cooled mixture.
+ After half hour, rinse vegetables and dry well.
+ Place in a glass jar, fill with vegetables and then pour cooled vinegratte brine into jar.
+ Refrigerate for 4- 5 days before eating. Shake bottle daily, keeps well for 2 weeks.