





100g Carrots | |
300g Cucumber | |
1 Tbsp. Salt | |
150g Long Beans | |
200g Cabbage | |
Water | |
100g Fresh Red Chillies | |
50g Dried Red Chillies | |
8 Shallots | |
6 Garlic Cloves | |
1 Lemongrass Stalk | |
5 Candlenuts | |
15g Turmeric | |
20g Toasted Belacan | |
4 Tbsps. Cooking oil | |
200 ml Tamarind Juice | |
Sugar | |
100g Roasted Peanuts |
1
Done
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First, peel and wash the carrots. Cut them into finger-long thin slices and keep it aside in a bowl. Then, cut the cucumbers into halves without peeling off the skin and remove the seeds and flesh. Cut into thin slices and put them with the carrots. Add 1 tablespoon of salt for pickling. Set it aside for at least 20 minutes. |
2
Done
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3
Done
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4
Done
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5
Done
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6
Done
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