Thursday, January 12, 2012
Crunchy Turmeric Vegetable Pickles (Acar Kuning)
2 medium cucumbers, peeled, seeded, cut sticks shape
1 carrot, peeled, cut sticks shape
2 bird's-eye chillies, sliced (optional)
3 tablespoons vinegar
1 cup water
1 tbs cooking oil
sugar and salt for taste
2 cloves of garlic
5 Candlenuts (Kemiri)
1 tsp turmeric powder (or 2cm fresh tumeric, crushed)
Heat 1 tablespoon of cooking oil, fry the spice paste. Add sugar, salt and vinegar.
Add carrot, cucumber and chillies together with 1 cup of water. Stirr well and cook until vegetables tender. To have the crunchy taste, don't overcook.