Pickled Mixed Vegetable

    30 mins

    This condiment is good served with rice dishes and typically used as side dish for Nasi Minyak, served at weddings.


    Kuala Lumpur, Malaysia
    1 person made this

    Serves: 6 

    • 10 Chinese long beans, cut into 5 cm
    • 250 gms cabbage, sliced
    • 3 cucumber, deseeded and cut into 5 cm strips
    • 4 carrots, cut into 5 cm strips
    • 5 red chillies, deseeded and halved lengthwise
    • 5 green chillies, deseeded and halved lengthwise
    • 2 tablespoon lime paste
    • Water
    • 2 tablespoon cooking oil
    • 4 whole garlic, peeled
    • 8 small shallots, peeled
    • 1/2 cup white vinegar
    • 1/2 cup sesame seeds
    • 1/4 cup roasted peanuts (optional), coarsely chopped
    • Salt and sugar to taste
    • Spice paste
    • 8 candlenut
    • 1.5 cm toasted belacan
    • 15 dried chillies, deseeded and soak in water to soften
    • 80 gm dried shrimp, soaked in water to soften
    • 6 garlic cloves
    • 10 shallots

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Soak the vegetables in lime water for 2 hours. Rinse and drain.
    2. Put all the spice paste ingredients, draining the dried chillies and dried shrimps, into a food processor and grind until fine paste.
    3. Heat oil in pot and saute the whole garlic and shallots until slightly soften. Add the ground spices and saute until fragrant.
    4. Add vinegar, salt and sugar. Bring to boil then lower heat and add the sesame seeds. Simmer for 3 minutes.
    5. Put the drained vegetables into the pot, stir and simmer until the vegetables are cooked and still slightly crunchy. Remove from heat and let cook.
    6. Store in glass jar and keep refrigerated. Serve as condiment with main dishes.

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