Ingredients
- Large cucumber (peeled
and cut into strips) - 1 pieces
- Large carrot (peeled and cut
into strips) - 1 piece
- Long beans (cut into 2
inches length) - 10 pieces
- Bean sprouts (Scald and remove
tail) - 50 grams
- Red pepper (cut into strips) -
2 pieces
- Large green chili (cut into
strips) - 8 pieces
- Shallots - 5 pieces
- Lemongrass - ½ stalk
- Vinegar - 1 teaspoon
- Salt and sugar to taste
- Cooking oil - 1 tablespoon
Ingredients to pound
- Candlenuts - 4 pieces
- Black peppercorn - 10 pieces
- Ginger - 1 thin slice
- Turmeric - ½ piece
Method
- Rub cucumber strips with salt
and set aside.
- Mix pounded ingredients into
water and leave it to soak for 5 minutes, add carrots in and
transfer to a saucepan to simmer for 10 minutes or until carrots
is half cooked.
- Add all other ingredients in
and cook for another 3 minutes then sprinkle vinegar, salt and
sugar to taste.
- Allow to cool before serving.
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