Saturday, October 29, 2011

sin choi chow jee yuk

sinchoi Did the title freak you out?! No, it isn't a typo.

When I was in Hawaii this summer, I tried sin choi for the first time with Nate.

Sin choi is a pickled mustard cabbage that is sweet-sour in flavor.

I scribbled down this recipe from my mom's stash.

Sin Choi Chow Jee Yuk (Pickled mustard cabbage & Pork) adapted from Honolulu Gas Co. February 1965

Make the Sin Choi (pickled mustard cabbage)
5 bunches of komatsuna (Japanese mustard cabbage), washed and cut into bite sized pieces
1 cup boiling water
1 tablespoon salt
1 tablespoon sugar
1 tablespoon vinegar

Bring all liquid ingredients to a boil
Fill a bottle with the komatsuna and pour liquid over komatsuna

NOTES: The original recipe wanted you to blanch the cabbage before putting the sauce over, but I thought that way would be a p.i.t.a. quite tedious and decided to just pour the hot sauce over. The amount of cabbage I had was enough to fill a normal sized mayonnaise jar. After pouring the liquid over the cabbage, I waited until it cooled before putting it into the fridge.

For the pork:
135 grams thinly sliced pork, cut into bite sized pieces

pre-seasoning:
1 teaspoon cornstarch
1 teaspoon shoyu

gravy:
1 teaspoon cornstarch
1 teaspoon vinegar
1 teaspoon sugar
1/4 cup water
1/2 teaspoon shoyu
*Mix well so there are no lumps

In a bowl, put the thinly sliced pork, and pre-seasoning ingredients, mixing well, to coat.
In a pan, heat 1/2 tablespoon of oil and add the meat.
Just before pork is fully cooked, add some sin choi
Then at the last moment, add the gravy ingredients.
When the gravy starts to thicken over the pork and sin choi, take off the heat.
Serve over rice.

NOTES: the sin choi wasn't as sweet-sour as the one I tried at Lam's, maybe because the vinegar I used is Japanese and not distilled white vinegar or chinese vinegar?! Still, this was delicious and you'll need a lot of rice.

I'm making this again, maybe with shrimp or ika (squid).

20 comments:

Nami | Just One Cookbook said...

Haha. I recognized it's Chinese by the sound of it but I won't be able to remember if you ask me 1 min later. lol. You are good at memorizing this! Looks delicious. Komatsuna... natsukashiiiiii!!

Anonymous said...

Oh Boy does that look good. I am going to try this. Do you think it would work with plain cabbage?

Anonymous said...

I make my own sin choy , and I really rec. that you blanch the cabbage. Its just a matter of dipping them in boiling water for less than a min. The blanching helps to "cook" the cabbage and break it down so that it can better absorb the pickling. Its a crucial step. The color of the cabbage will be deep green and you will have that pickled flavor.

Another step is to let the cabbage cool off after blanching and then sprinkling with coarse salt. No need to add any to the bottle. Just vingegar.

I put mines in a ziploc. It keeps for a long while.

Anonymous said...

btw your original recipe may need more vinegar, for that much cabbage I would add 1/8c or more of vinegar. It wont be overpowering and if it is you can just rinse it :)

Kathy YL Chan said...

I knew this was going to be a good post from the title! ;) Grandma makes a similar dish to this, though hers seems to be saucier with a gravy we pour over rice. Such a good cool weather dish! ^_^

K and S said...

Thanks Nami, I wouldn't be able to remember the Chinese name a minute later either :)

I would try to use mustard cabbage if possible Anon.

Thanks Anon, will try blanching it & thanks for the vinegar tip too.

Thanks Kathy, I bet your Grandma's dish is delicious!

Take care everyone.
Kat

KirkK said...

That looks very good Kat!

K and S said...

Thanks Kirk :)

Take care.
Kat

Japan Australia said...

This looks really good and I will have to give it a try :)

Japan Australia

OkiHwn said...

For sin choi, I don't boil the sauce or blanch the mustard cabbage. I just mix the sauce, stirring until everything dissolves (I use apple cider vinegar). And I put everything in a bowl and lomi a bit before stuffing into a bottle, pouring whatever sauce is left in too. Then leave in refrigerator 3~4 days.

Amateur Cook said...

Japanese mustard cabbage!!! Really???
 
Don't now how I'll go getting hold of some of that...

K and S said...

hope you like it J-A!

Thanks for the tip too Nate :)

if you can't get Japanese mustard cabbage, AC, use regular mustard cabbage.

Take care everyone.
Kat

Anonymous said...

Just a note about blanching :)

It gives you alot more room in the pickling jar when its blanched and its easier to pack since the cabbage is softer.Plus you can gently layer it to avoid breaking the leaves and the stems. It not only saves space but time.
Secondly it makes for a faster pickle, Ive eaten mines the next day.

K and S said...

thanks Anon!

Take care.
Kat

Rowena... said...

The title made me smack my lips!

K and S said...

glad you enjoyed it Rowena :)

Take care.
Kat

Anonymous said...

Sweet-Sour Chinese Mustard Pickles

2 cups water
2 pounds kai choy (mustard cabbage), in bite-size pieces
1 tablespoon slivered ginger
» Pickling sauce:
1/2 cup water
1/2 cup vinegar
1/2 cup sugar
1 tablespoon Hawaiian salt

Bring water to boil; add cabbage, stirring until cabbage darkens and glistens, 2 to 3 minutes. Drain.

Bring pickling sauce ingredients to boil, stirring to dissolve salt and sugar. Pour over cabbage. Add ginger. Mix well. Bottle and refrigerate 3 to 5 days before eating.




From a recent staradertiser story, recipe from the "Pickle Ladys Cookbook "

K and S said...

thanks Anon!

Take care.
Kat

Deb in Hawaii said...

It looks like a yummy meal. ;-)

K and S said...

Thanks Deb :)

Take care.
Kat