MALAYSIAN VEGETABLE PICKLE

1 cucumber

1 carrot

2 long beans

1 red chilly

5 shallots

Salt 

Cut above vegetables into strips add

shallots, salt & let them stand for 2 hours.

When vegetables are limp, wash away the

salt & spread them on a clean towel in a cool

place to dry.

1 tbsp sesame seeds (lightly roasted)

¾ cup vinegar

3 tbsp sugar

½ tsp mustard seeds

½ tsp turmeric powder

Oil for cooking

Salt to taste

Things to grind:

8 dried chilies

8 shallots

4 cloves garlic

2 cm piece ginger

3 candle nuts

Method:

Heat the oil & fry mustard seeds, add ground

ingredients, turmeric powder & fry for 5 minutes

when the oil separates, add in vinegar & sugar,

cook slowly until mixture is thick, adjust salt &

sugar to your taste.

Stir in the prepared vegetables & toss quickly

to mix well, when vegetables  are well mixed

with the spices, add sesame seeds & remove

pan from heat, cool slightly before storing in jars

This is one of the dish usually served at a

Malay wedding feast.