Yellow Pickled Carrot Cucumber
Ingredients
- 2 cucumber
- 2 carrot
- 5 curly red chili
- 3 bird's eye chili (adjust the heat level to your preference)
- Ground spices:
- 2 cm turmeric
- 6 cloves of shallots
- 4 cloves of garlic
- 2 candlenut
- 1 tbsp tamarind
- 4 cm galangal, shredded
- Water
Cooking Instructions
- Remove the cucumber seeds and the carrot core. Julienne them and store them in a separate container. Sprinkle 2 tbsp salt on each and squeeze. Rest for 15 minutes, letting the water seeps out, then drain.
- Cut the chillis your way.
- Purée turmeric, garlic, shallots, candlenuts, and salt.
- Saute the spices in hot oil. Add galangal and continue sauteing until fragrant. Drizzle some water.
- Add tamarind, sugar, and mushroom stock. Adjust the flavor as needed.
- Add carrots, and once they have softened, add cucumber and chili. Stir and allow them to simmer until cooked.
- Serve.
Leave a Reply
You must be logged in to post a comment.
No comments yet.