Mandurese Vegetable Pickles

Name: Madurese Vegetable Pickle
Ingredients: 2 pc carrots, peeled, cut in julienstrips; 2 pc middle size cucumbers, discard the seeds, cut in julienstrips; 50 gr french beans, thinly sliced; 5 pc cabbage leaves, thinly sliced; 100 gr beansprouts; 10-15 pc green bird chillis (add if you like it more spicy); 10 pc asian shallots (replace with french shallot if not available, but cut in small pieces); 2 tbsp sugar; 2 tbsp vinegar; vegetable oil; 2 pc large red chillies, de-seeded, chopped; 2 cloves garlic, chopped; 2 pc candlenuts, roughly chopped or crashed; 2 cm fresh turmeric (or 1/2 tsp ground turmeric); 1 cm fresh ginger; 1 cm galangale; 1/2 tsp roasted dried shrimp paste / terasi (optional); 1/2 tsp pepper (or 1/4 tsp ground pepper); 1 tsp salt (or to taste)

Origin: Madura Island

4 from 2 votes

Ingredients

2 pc carrots, peeled, cut in julienstrips
2 pc middle size cucumbers, discard the seeds, cut in julienstrips
50 gr french beans, thinly sliced
5 pc cabbage leaves, thinly sliced
100 gr beansprouts
10-15 pc green bird chillis (add if you like it more spicy)
10 pc asian shallots (replace with french shallot if not available, but cut in small pieces)
2 tbsp sugar
2 tbsp vinegar
vegetable oil

Spices for the paste

2 pc large red chillies, de-seeded, chopped
2 cloves garlic, chopped
2 pc candlenuts, roughly chopped or crashed
2 cm fresh turmeric or 1/2 tsp ground turmeric
1 cm fresh ginger
1 cm galangale
1/2 tsp roasted dried shrimp paste / terasi (optional)
1/2 tsp pepper or 1/4 tsp ground pepper
1 tsp salt or to taste

Madurese Vegetable Pickle

There are many varieties of Indonesian pickles, such as cucumber & carrot pickle, Shrimp & Vegetable Pickle from east Nusa Tenggara and many more.This recipe consisted of various vegetables and rich spices, with a bit touch of vinegar, makes this vegetable pickle so special. Have a try, maybe you like it 🙂

Instructions

Wash, peel (if necessary), cut and slice all vegetable ingredients. Set aside.
Put all ingredients for the paste in a blender or food processor and blend until smooth. (If necessery add a little bit oil to help the blending process).
Heat 1 tbsp oil in a frying pan and saute the paste. Stirring all the time until fragrant and really cooked.
Add the sliced carrots, french bean and cucumber. Stir fry until the vegetables are half cooked.
Add the sliced cabbage, bird chillies & shallots. Stir to mix.
Add the sugar and vinegar and stir to mix.
Add the beansprouts and cook shortly until just wilted.
Adjust the taste, add salt or sugar if necessary. Serve hot with rice and Fried Chicken.