Ingredients /nutrition
- 1/2 sliced cucumber
- 1 sliced carrot
- 1 cup pineapple chunks
- 1 sliced green chili
- 1 sliced red chili
- 150 ml rice vinegar
- 150ml water
- 50 g sugar
- 1/4 tsp salt
- vegetable oil
- 6 hard boiled eggs
- 100 g shallots
- 5 garlic cloves
- 5 g fresh turmeric
- 4 red chilies
- 1 stalk lemon grass
- 180 ml water
salt and sugar to taste
- 30 ml thick coconut milk
- 2 tbsp chopped peanuts
Methods / instructions
- To make pickled vegetables, mix well the first 9 ingredients from the ingredient list. Bring to boil and set aside for 5 hours.
- Meanwhile, deep fry hard boiled eggs and set aside.
- Combine shallots, garlic, turmeric, chilies and lemon grass in a blender or food processor. Blend until form a smooth paste.
- Heat up oil and saute paste until aromatic.
- Pour in water, salt and sugar and bring to boil.
- Add in reserved eggs and coconut milk.
- Give a quick stir until sauce slightly thickens up.
- Pour over pickled vegetables and top with chopped peanuts.
Servings: 6
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