Kao Som Pak

Another family recipe from my grandma. Kao means to stir fry, and Som Pak is pickled Mustard Greens. I'll explain how to do the dish first, but I'll then give you a recipe for homemade Som Pak (with a cute video of my grandma showing me how to make it!)

Ingredients:

2 cups Som Pak

1/2 tbsp MSG

4 Garlic Cloves, minced

1 Red Chili Pepper

3 inch Ginger, thinly sliced

4 tbsp Vegetable Oil

3/4 lb Ground Chicken

1/2 tbsp Sugar

1 tbsp Soy Sauce

1 tbsp Red Pepper Flakes

Instructions:

1. Add the vegetable oil into a large skillet, fry up the garlic until fragrant.

2. Add in the ground chicken and stir fry until fully cooked.

3. Add in the som pak, ginger and pepper and continue to stir fry.

4. After about 3 minutes, add in the sugar, soy sauce and pepper flakes and stir until fully mixed and serve hot! Taste great with jasmine rice.

HOW TO MAKE SOM PAK... GRANDMA STYLE

This is my grandma, she's the cutest, crankiest lady, but we love her to the moon and back. She's been teaching me her trade secrets and we managed to capture one on video. I hope you guys enjoy!

Ingredients:

4 cups Chinese Mustard Green

1 1/2 tsp Salt

1 tbsp Sticky Rice

2 tbsp Water

1/8 tsp MSG

Sliced ginger, chili pepper and cilantro for a salad/garnish

Instructions:

1. Cut the mustard greens into 2 inch pieces, place on a platter and let it sit in the sun outside for 30 minutes.

2. Add 1 tbsp sticky rice in 2 tbsp of water and let soak on the counter and set aside.

3. Once the 30 minutes is up, bring the mustard greens inside and wash. Separate the bottom and top pieces.

4. In a large bowl, add 1 tsp of salt to the bottom pieces and massage vigorously for a few minutes, then add in the rest of the mustard greens with an additional 1/2 tsp of salt and continue to massage the salt in until it's fully incorporated, about 10 minutes. Let marinate for 15 minutes.

5. When ready, add in the MSG and the sticky rice and water and continue to massage. This makes it pickle faster.

6. Place in an airtight glass container and let it sit on your counter or in the garage for 2-3 days.

7. Add in desired amount of ginger, pepper and cilantro to create a refreshing salad, or cut it up and make the Koa Som Pak!