A classic Indonesian quick pickle, this version lightly chars the cucumber and carrot on the grill before steeping them in a vinegar syrup. Traditionally served alongside grilled dishes, it contains no nuts.
Grill the cucumber and carrot strips on a hot dry griddle pan for 3 minutes, turning until each side is lightly charred.
Bring the vinegar, sugar and salt to a boil in a small pan, stirring until the sugar dissolves, then remove from the heat to cool slightly.
Toss the charred vegetables with the shallot and chilli flakes and pour the warm syrup over them. Let it steep for at least 10 minutes before serving.
Do not leave the vegetables on the grill too long — the goal is a light smoky note; overcooking loses the crunch. Contains no listed allergens.
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.