Ingredients /nutrition
- 1 kg cucumbers, cut into strips
- 1 carrot, cut into strips
- 1 tbsp salt
- 1 tbsp sugar
- 1 onion, cut into wedges
- 2 red chilies cut into strips
- 2 tbsp oil
- 2 pounded candle nut
- 1 tsp tumeric powder in 1 tsp water
- 3 1/2 tbsp vinegar
- 3 1/2 tbsp water
Methods / instructions
- Mixed cucumber and carrot with salt, set aside for an hour, wash and squeeze through a piece of muslin.
- Mix cucumber and carrot with sugar, onion and chilies.
- Heat oil, stir fry candlenut and turmeric paste for a minute.
- Add in vinegar and water.
- Combine all together and store in air tight container.
- Keep in refrigerator up to 3 weeks.
Servings: 4
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