Recipe Ingredient
- 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
- Slice thinly:
- 50g young ginger
- 3 cloves garlic
- 3 shallots
- Grind:
- 10 fresh chillies
- 5 dried chillies
- 10 shallots
- 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
- Vinegar mixture:
- 100ml vinegar
- 200ml water
- 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:
- 600ml water
- 400ml vinegar
- 2 tbsp salt
- 2 tbsp sugar
Instructions
- 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.
