- 4
- 15 mins
- 15 mins
Ingredients
- To make into paste:
- 1 cucumber - (removed the seeds) and cut into 4cm strips
- 150 g cabbage leaves, cut into 2.5cm squares
- 2 carrots cut into 4cm strips
- 150 g long beans, cut into 4cm strips
- 6 fresh chillies
- 5 dried chillies –soak in hot water until soft
- 6 shallots
- 2 cloves garlic
- 2 cm fresh turmeric root/1 tbsp ground turmeric
- 1 ” galangal (lengkuas)
- 3 candlenuts/almond or macadamia nuts
- 1 stalk lemon grass, sliced finely
- 1 ” of shrimp paste (belachan) - optional
- 1 cup of white vinegar
- 1 cup water
- 6 tbsp of brown sugar (more if you like it sweeter)
- 1 tsp salt
- 200 g roasted peanuts, skinned and pounded
- 5 tbsp roasted sesame seeds
- For blanching the vegetables:
- 600 ml water
- 400 ml vinegar
- 2 tbsp salt
- 2 tbsp sugar
Preparation
Step 1
1.. Rub cucumber slices with 1 tbsp salt. Leave aside for one hour. Wrap in clean towel or muslin cloth and squeeze out excess liquid. Put all the ground ingredients in a food processor and ground into paste and set it aside.
2. Bring water, vinegar, salt and sugar for blanching vegetables to a rapid boil. Blanch the vegetables (except cucumber) one type at a time for 15 second. Remove and using a clean kitchen towel, squeezed the water out of the vegetable and set it aside.
3. Heat up about 3-4 tbsp of oil in frying pan and stir-fry the ground ingredients until fragrant and the oil begins to separate. Stir in water and vinegar. Add sugar and salt and bring to a boil, then leave to cool completely. Check seasoning as you might need to add more sugar to it.
4. Stir in all the prepared vegetables, peanuts and sesame seeds. Store in a clean jar and refrigerate.