做法
- 干 gundruk 用冷水泡 15 分钟——叶子会从灰褐色变回深褐绿。沥干,挤干水,粗略切碎。
- 小锅热芥末油至刚冒烟——去除生味。下葫芦巴籽炒 10 秒至深褐。
- 把热油立刻浇在切碎的 gundruk 上,油应当还在冒烟入碗;蒸汽闪发把香气一下子激出。
- 加姜末、蒜末、辣椒末、洋葱片、姜黄粉、timur 粉、芝麻粉、柠檬汁、盐与番茄丁。最好用手抓拌 60 秒——手温把香气融合得更紧密。
- 尝味——应当尖酸、咸香,有发酵叶菜的鲜厚以及 timur 的麻香。按需调盐与柠檬。
- 撒上香菜。常温作 dal-bhat 拼盘的配菜或啤酒小食。冷藏可放 3 天,味道越放越浓。
Common questions
Can 凉拌发酵叶菜(Gundruk Sadeko) be made ahead?
凉拌发酵叶菜(Gundruk Sadeko) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 5 minutes.
Is 凉拌发酵叶菜(Gundruk Sadeko) spicy?
凉拌发酵叶菜(Gundruk Sadeko) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 凉拌发酵叶菜(Gundruk Sadeko) vegetarian or gluten-free?
凉拌发酵叶菜(Gundruk Sadeko) is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 凉拌发酵叶菜(Gundruk Sadeko) to make at home?
凉拌发酵叶菜(Gundruk Sadeko) is approachable for a home cook with basic stove skills — total time about 20 minutes, no special technique required.
Can 凉拌发酵叶菜(Gundruk Sadeko) be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Gundruk 是尼泊尔的发酵蔬菜——叶菜(芥菜、萝卜叶、菜花叶、羽衣甘蓝)经焯软装罐做乳酸发酵,再晒干成深褐有韧性的腌品。这种技法源于寒冷高地,用以让蔬菜熬过漫长的冬天。Gundruk sadeko(凉拌版)是三大 gundruk 菜之一;另外两种是 gundruk 汤与配土豆的 gundruk-ko-aalo。它的发酵气味会震慑第一次吃的人;一旦适应,就会变成念念不忘的味道。每个尼泊尔家庭都备有一罐。
