Cucumber and Carrot Acar : Malaysian Recipe

asiadeli

This cucumber and carrot acar goes very well with briyani rice and can be kept in a refrigerator for about a week.

Ingredients:

1 cucumber
1 carrot
2 cloves garlic, chopped
5 small onions,cut into wedges
3 tbsp vinegar
Salt and sugar to taste
1/4 cup water
1/2 tsp tumeric powder
1 red chili
1 green chili
1 tbsp chili flakes,optional
1/2 tsp mustard seeds
3 tsp roasted sesame seeds


Methods:

Cut cucumber and carrot into thin strips, about 1-2 inches strips. Soak in salt water. Slice chilies into thin and long stripes.

Heat some oil in pan. Sautee garlic till fragrant.

Add in turmeric powder. Add in water and vinegar. Let it boil.

Add in cucumber, carrot, big onion, chili flakes,sesame seeds and mustard seed. Mix well for about 4 minutes. Season with salt and sugar.

Mix and stir and remove from heat. Serve with briyani rice.


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Kimchi

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Kimchi, also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish, made of vegetables with varied seasonings. Kimchi may also refer to unfermented vegetable dishes.Kimchi is the most common side dish, in Korean cuisine.

Ingredients:

1 napa cabbage
1/2 cup salt
1 cup gochugaru (Korean chillie flakes) or 1/2 cup cayenne pepper
4 stalks spring onions
4 cloves garlic
1 in grated ginger
2 tbsp fish sauce
puree from 1/2 apple, and 1/2 pear


Methods:

Separate the cabbage leaves and trim away the hard core. Then slice the cabbage leaves to one inch lengths.

Place one layer of the cut cabbage in a stainles steel bowl and sprinkle some salt over it. The proceed likewise with the rest of the cabbage , sprinkling salt over each layer. Cover with a plate and leave for about 4 hours until the cabbage has softened.

Rinse away the salt from the cabbage and drain and put the cabbage in a bowl.

Chop the spring onions into 1 inch lengths, grate the ginger, mince the garlic, place in bowl and to all of these add the fish sauce. Mix. Add the pureed fruits and mix again. Add this mixture to the cabbage and sprinkle on the gochugaru. Mix well.

Bottle the kimchi and leave to stand for 3 days at room temperature and then keep in the refrigerator. Will keep for a month.

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Pickled Green Chillies : Malaysian and Singaporean Recipe

Asian Recipes

The pickled green chillies are the perfect accompaniment for wanton noodles,noodle soups and other noodle dishes.

Ingredients:

300g green chillies
1/2 cup vinegar
1 cup boiled water, cooled
1 tbsp salt
5 tbsp sugar


Methods:

Wash and drain chillies well in a plastic colander. Cut chillies into thin slices. Pour warm water over the sliced chillies. Drain well and place chillies on absorbent kitchen paper.

Place the sliced chillies in a glass jar. Mix vinegar, water, salt and sugar, until sugar dissolves. Pour mixture into jar to pickle the chillies. The chillies will be ready the next day.

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Pickled Cucumber with Chili

Ingredients:

1 cucumber
1 chili, thinly sliced
2 1/2 tablespoon light soy sauce
2 tablespoon sugar


Method:

1. Slice cucumber into half. Then slice cucumber into 0.5cm in thickness.

2. Slice chili thinly.

3. Put them in a bowl.

4. Add soy sauce and sugar. Simply mix them.

5. Chill the bowl in the fridge for 2 hours or more.

6. Serve cold with rice.