This is Indonesian pickle's version. This dish made from sliced cucumber, sliced carrot and served with light gravy.
This dish is perfect as side dish for yellow rice or chicken satay.
It has sweet, sour and little bit tangy taste.
Here, I will share the recipe with you and maybe give you some ideas.
Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you. :-)
Source : my family recipe modified by Desy
What you need :- 1 piece big cucumber, peeled, sliced into 1x2-inches pieces
- 1 piece big carrot, peeled, sliced into 1x2-inches pieces
- 1 teaspoon white vinegar
- 2 cloves shallots, sliced
- 2 cloves garlic, sliced
- 1/4 teaspoon ground ginger or 2 cm fresh ginger
- 1/4 teaspoon ground turmeric or 1 cm fresh turmeric
- 1 teaspoon salt
- 2 teaspoon granulated white sugar
- 1 1/2 cup water
- 3 pieces Thai Chili, if you desire
Make it :1. In a pot, bring water into boil then add garlic, shallots, ginger and turmeric. Let it simmer for another 5 minutes.
2. Add carrot, let it half way cooked. Then add cucumber and Thai chili. Let it cook until cucumber and carrot are tender enough but do not overdone.
3. Add sugar, salt and white vinegar. Don't forget to taste. Let it simmer for another 2 minutes then remove from the heat.
4. Serve warm with another dishes.
Preparation : 5 minutes
Cooking : 10 minutes
Servings : 2-3 servings
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