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DIY Tianjin

DIY Tianjin

I went to Liverpool a few months ago working and invaded the “Chinese Quarter” I bought a bottle of Tianjin with not the slightest idea what it was. So……. Google is our friend & we like Lacto Fermenting….

Give it 3 weeks in a warmish dark place… This is probably so far from a traditional recipe and  it’s possibly very un-cool. But I’ll bet it works. This is a sweet brine, which is a bit different for me. Also the Tomato Puree has Citric Acid added so I used Bicarb to kill it.

Ingredients:-

1 Swede, cut into thin strips
1 Tub of Tomato Puree
1 tsp of Sodium Bicarbonate
1 Onion, quartered
2 tbsp Chilli Flakes
2 tbsp Sugar
2 tbsp Salt
450ml Water

The water and salt need to be pretty rigid, as you want a 2% brine (Or over). Everything else can be cobbled!

Method:-

(1) Heat the Water, Salt and Sugar in a pan until both Salt & Sugar have dissolved.
(2) Set aside to cool to room temperature.
(3) Mix your Tomato Puree and Bicarb in a bowl and allow 20 minutes for the Bicarb to kill the Citric Acid.
(4) add everything to a Kilner type clip top jar and give it a good shake.
(5) After a day open to check it’s bubbling. If so it’s alive and working!
(5) Hide it at the back of a cupboard for 3 to 4 weeks.
(6) Enjoy!

 

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All Day Breakfast #4556

This looks like a plated representation of gluttony. But we only really eat one meal a day and sometimes we fancy something simple, i.e. not experimental! Although if you read on, quite a few of the items are our own creations…...

Working around the plate from 12 O'clock.

(1) Home made Gluten free (fried) Bread. This recipe had a typo and should have use warm water. So we ended up with quite a dense and flat loaf. But it held up well to frying, certainly better than the Mayo based version we usually bake.

(2) Tokneneng. A battered boiled Egg recipe from the Philippines we're very keen on.

(3) Bacon. We’ve not got around to curing our own Bacon yet, but it’s on the to-do list. When next we have a bit of spare cast I’ll order some Potassium Nitrate from a home curing website I know. (No I’m not ordering flours of Sulphur and Carbon Black, so no need to inform the Bomb Squad – The base ingredients for Gun Powder, for those who don’t know!)

(4) Hash Browns. The last stragglers in the freezer, so we cleared a bit of space!

(5) Baked Beans. Sadly these were from a tin. But again it’s not beyond the bounds of possibility that we will make our own at some stage….

(6) Yellow Sticker Pork & Bramley Apples sausages. Please don’t tempt me into buying a DIY Sausage extruder. That’s effectively how Sue and I met. When I worked in the Butchers one of my main functions was sausage making. I used to stop by at the pub where Sue was the Chef for a pint on my way home. Often covered in Pork mince!

(7) Fried Mushrooms. I’m pretty sure we’d get in trouble if we filled the spare room with well rotted Horse Manure. So growing enough Mushrooms at home to cover the amount we eat is probably a no-go…..

Out of shot we had DIY Tomato Ketchup and DIY Brown Sauce. Because we’re a bit sad like that!!!!

I've linked all the recipes we used. But the direct links are below, if you need them.

Gluten free Bread - http://www.eatwellonuc.org.uk/index.php/recipes/514-white-loaf-instructions-printing-error

Tokneneng - http://www.eatwellonuc.org.uk/index.php/recipes/499-tokneneng

DIY Tomato Ketchup - http://www.eatwellonuc.org.uk/index.php/recipes/501-diy-tomato-ketchup

DIY Brown Sauce - http://www.eatwellonuc.org.uk/index.php/recipes/492-diy-brown-sauce-gluten-free
 

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