This recipe is a recreation of a taste that I experienced in a Thai restaurant. Peppery sweetness all in one bite… the recipe is very simple but requires few “special” ingredients that you can pick up from Asian grocery stores.
You will also need a clean and sanitised jar and a pickling weight too. After buying the peppercorns use them quick as they don’t last long.
Recipe:
- 200g fresh green peppercorns
- 200g cane sugar
- 180g rice vinegar
- 150g water
- 1 tea spoon of Sichuan peppercorn
- 1 teaspoon of salt
- 2 dried shiitake mushrooms
- 5-6 fresh coriander root, lightly crushed
- 2 cloves of garlic
- First, measure all the ingredients in a pot and start warming it up. Simmer it on a medium heat for about 2-3 minutes.
- Meanwhile wash and pat dry the peppercorns and sanitise the jar to prevent the forming of unwanted mold.
- Place the peppercorns in the jar and pour over the hot liquid with all the solid bits.
- Close the lid and let it sit for 3-4 days in room temperature, then put it in the fridge.
Use it in different dishes. Goes well with a juicy steak in a peppercorn sauce or any asian style stir fires for a peppery taste.
Enjoy!
