Pickling

For this assignment, I have decided to pickle cucumbers in vinegar, soy sauce, and star anise.

Here is the recipe list I have decided to use:

  • 1 whole cucumber, sliced on a bias
  • 30mL of white vinegar
  • 15mL of soy sauce
  • 2 dried star anise
  • brown sugar and black pepper to taste

I proceeded to put everything in the fridge covered in saran wrap for about two hours.

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I have decided to use this recipe because I remember back in the Philippines, my uncles and aunts would make something similar during a hot day and I have never tried it. The only variation that I have implemented is the brown sugar and the star anise.

After the pickling process, this is how it turned out:

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Right away, I realize that the cucumber took on a darker color and the black pepper is everywhere. Maybe I ought to use white pepper next time.

The aroma is quite peppery and the smell of the soy sauce is evident, but most of all, the vinegar aroma overpowers everything else.

I pick a sliced cucumber up and instantly realized that it kept its integrity and its not soggy.

I bite the cucumber and I get a an almost suffocating taste of pepper. Perhaps less pepper next time (if there is one). The pickling juice is sweet and… not refreshing, but different. I have yet to determine whether I like it or not.

Overall, I’m not a huge fan of this at all and I wonder how my family ate this… but the picking juice itself is interesting, perhaps trying it with a different ingredient could be something great.

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Braised Lamb Shank

For this post, I have decided to try a dish I have never tried before. I chose to go to a restaurant on Front St. called “Sultan’s Tent.” Looking over their menu, the braised lamb shank really stood out to me. Also because the waiter suggested it. I also ordered hummus & pita, but I will direct my focus on theĀ  lamb.

The food was served like this:

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At first glance, I thought that it looked very appetizing. The vegetables looked a little bit overcooked, especially the cucumbers. The saffron rice added some color to the entire dish as it was very dark. I also noticed that there is only one piece of carrot on my plate.

The aroma of the dish was very inviting, but not too strong. Evey aspect of the dish just came together, smell wise.

I pick up my fork and a press on the meat, and it just slides off the bone. My first bite and it seemed like the lamb just melted in my mouth.The vegetables may looked overcooked, but they a level of bite to it. The crushed cashews adds a crunchy texture along with very tender meat. The saffron rice was cooked perfectly.

The lamb and the glaze that covered it was very mellow to the palate. It didn’t have an overwhelming flavor but it was very delicious. Combining it with the sweetness of the beets and the rice, it created a very wonderful experience on my palate. I usually am not a fan of beets, but on this occasion, it worked so well with the dish that I just couldn’t resist. Regarding my palate, I find myself taking a liking to very soft flavors. Nothing too sweet, nothing too salty, but just enough to compliment the components of the dish.

I would definitely revisit this place and I highly recommend it for anyone that is looking for a great experience during dinner. The night I went, they had live jazz music playing in the background which created such a great ambience and really set the mood for dinner. It was very unfortunate that I had missed the belly dancing show they typically have, but hopefully I will be back soon.

You can visit them on their website at:

Sultan’s Tent