• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 120g carrots
  • 120g white radish (lobak putih)
  • 120g cucumber
  • 1-2 tbsp salt
  • 3-4 slices kam choe (liquorice slices)
  • 250g castor sugar
  • 250ml white vinegar
  • 250ml water

Instructions

  1. Quarter cucumber lengthwise and discard the seedy pulp. Cut into thin matchstick slices. Marinate with one teaspoon salt and leave to stand at room temperature for 8-10 minutes.
  2. Slice carrot and radish into thin matchstick slices. Put the vegetables into a clean bowl. Sprinkle with 1 tbsp salt, mix and leave to stand at room temperature for 10-15 minutes during which time any excess water will be drawn out.
  3. Combine vinegar, sugar and water in a saucepan and bring to a boil. Lower the heat and simmer until vinegar solution turns syrupy. Add in liquorice slices and remove from heat. Set aside to cool completely.
  4. Rinse the three types of vegetables with boiled cooled water then drain thoroughly and squeeze out excess water with the use of a piece of muslin cloth.
  5. Put all the vegetables in a glass container and pour in the vinegar solution. Stir well with a clean and dry spoon and leave and set aside for about 3-4 hours at room temperature or overnight in the refrigerator. Serve chilled as an appetiser.

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