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The ingredients needed to cook Yellow Pickles (Indonesian Pickles):
- You need 250 gr cucumbers, removed seeds and cut into stick shape
- Take 150 gr carrots, peeled and cut into stick shape
- Get 50 gr green friggiteli pepper
- Get Make puree:
- Use 4 cloves shallot
- You need 3 cloves garlic
- Provide 3 candlenuts
- Get 2-3 cm fresh turmeric
- Provide 2 tbsp salt
- Provide 1/2 tbsp pepper
- Provide 2 bay leaves, ripped
- Prepare 1 stalk lemongrass, crushed
- You need 2-3 tbsp vinegar
- Get 1/2 tsp sugar
- Take 250 ml water
- You need 2 tbsp oil
Instructions to make Yellow Pickles (Indonesian Pickles):
- Preheat oil into wok, sauted puree bay leaf and lemongrass about 2-3 mins till smells good and bit brown. Pour water and stir till bubble comes.
- Add cucumber, carrot and chilli into wok and boil in 2 mins till half cooked. Seasoning with vinegar and sugar. Take out from stove and ready to serve. :)
- The pickles ready to serve with fried noodles or fried rice or you can make this for your sandwich 😊
Drop in the garlic and stir for a few seconds, then add the turmeric, coriander, cumin, salt and pepper. Add the shallots (or onions), cucumber, pepper, carrot and green beans, and turn them about with a spoon until they are evenly coated with the mixture. Sweet and tart slices of yellow pickled daikon, known as takuan in Japan and danmuji in Korea, are usually eaten on their own as a side or in dishes like sushi and kimbap. It cuts through spice nicely, or some people also eat a few slices after a main meal to aid in digestion. Tangy, sweet, spicy, crunchy Indonesian pickle consisting of shallots, cucumbers, and bird's eye chili peppers.
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