500g cucumber, quartered lengthwise (soft centre removed) and cut into 4cm strips
150g cabbage leaves, cut into 2.5cm squares
150g carrots, cut into 4cm strips
150g long beans, cut into 4cm strips
200g cauliflower, cut into small pieces
50g dried prawns, soaked and pounded
Halved and cut into 4cm strips:
3 red chillies
3 green chillies
50g young ginger
3 cloves garlic
10 fresh chillies
5 dried chillies
5 cloves garlic
2cm fresh turmeric root
1 tbsp sliced galingale (lengkuas)
3 candlenuts (buah keras)
2cm cube toasted belacan or 1 tsp belacan powder
1 stalk lemon grass, sliced finely
5 to 6 tbsp sugar
1 tsp salt
125g crushed peanut candy or 100g roasted peanuts, skinned and pounded
4 tbsp roasted sesame seeds
For scalding vegetables:
2 tbsp salt
2 tbsp sugar
Rub cucumber slices with 1 tbsp salt. Leave aside for one hour. Wrap in clean towel or muslin cloth and squeeze out excess liquid. Place cucumber slices on a tray and sun for two to three hours (this makes the cucumber crunchy).
For the other vegetables, sun them separately in trays for one to two hours.
Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the vegetables, one type at a time: dip cucumber and cabbage in boiling mixture for two to three seconds; scald the rest of the vegetables - except chillies - for eight to 10 seconds. Drain vegetables at once in a colander.
Heat oil in wok and fry the ground ingredients until fragrant and the oil begins to separate. Stir in vinegar and water. Add sugar and salt and bring to a boil, then leave to cool completely.
Stir in dried prawns, ginger, shallots and garlic and all the prepared vegetables. Remove and store in a porcelain jar or a clean, dry glass jar. When about to serve, mix in peanuts and sesame seeds.