KOMPAS.com – Can be used as a complement to food or as a main vegetable, yellow pickled cucumber and carrot is easy to make at home.
The texture of the vegetables is crispy and juicy. It feels refreshing when eaten with rice.
Check out the recipe for pickled yellow cucumber carrots for four servings from the book “Homemade Side Dishes” (2014) by Raditrini in the following Demedia Pustaka publication.
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Material:
- 3 cucumbers (remove seeds)
- 2 carrots (peeled)
- 150 gr green beans (cut into two parts)
- 15 small shallots (leave whole)
- 15 red and green bird’s eye chilies (leave whole, remove stems)
- 150 gr peas
- 100 gr putren corn (halved lengthwise)
- 6 starfruit vegetables (slit lengthwise)
- 2 tsp salt
- 3 tablespoons oil for frying
Pureed ingredients:
- 7 red onions
- 5 cloves of garlic
- 5 candlenuts, roasted
- 1 tsp ground pepper
- 2 cm ginger
- 3 cm turmeric
- Salt to taste
- 1 1/2 tbsp vinegar
- 3 tsp granulated sugar
- 225 ml water
1. Mix all vegetables, knead with salt. Leave it for a moment until it is watery. Wash, drain, set aside.
2. Heat the oil, saute the ground spices until fragrant and cooked. Add vinegar, sugar and water. Stir, cook until boiling.
3. Add vegetables, stir until smooth. Cook until vegetables are cooked. Lift. Serve.
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