Saturday, November 12, 2011


2 cucumbers - unpeeled, cored and cut into strips
1 carrot - peeled and cut into strips
1 cup pineapple chunks (i used canned ones)
1 fresh red chili - remove seeds and cut into strips
1 cup white vinegar
2 - 3 tbsp sugar
1/4 tsp salt
1-1/2 tbsp sambal belachan

roasted peanuts - grind
toasted white sesame seeds

  1. Add salt to cut cucumbers and let it sit for 20 minutes, then drained.
  2. Place cucumbers, carrots and pineapple in a glass bowl with a lid.
  3. Add vinegar, sugar, salt and sambal belachan to the bowl.  Stir to mix well.
  4. Cover the bowl and refrigerate overnight.  It can be kept for a week.
  5. Before serving, add dash of roasted peanut powder and sesame seeds.

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