Recipe Ingredient
- 120g carrots
- 120g white radish (lobak putih)
- 120g cucumber
- 1-2 tbsp salt
- 3-4 slices kam choe (liquorice slices)
- 250g castor sugar
- 250ml white vinegar
- 250ml water
Instructions
- Quarter cucumber lengthwise and discard the seedy pulp. Cut into thin matchstick slices. Marinate with one teaspoon salt and leave to stand at room temperature for 8-10 minutes.
- Slice carrot and radish into thin matchstick slices. Put the vegetables into a clean bowl. Sprinkle with 1 tbsp salt, mix and leave to stand at room temperature for 10-15 minutes during which time any excess water will be drawn out.
- Combine vinegar, sugar and water in a saucepan and bring to a boil. Lower the heat and simmer until vinegar solution turns syrupy. Add in liquorice slices and remove from heat. Set aside to cool completely.
- Rinse the three types of vegetables with boiled cooled water then drain thoroughly and squeeze out excess water with the use of a piece of muslin cloth.
- Put all the vegetables in a glass container and pour in the vinegar solution. Stir well with a clean and dry spoon and leave and set aside for about 3-4 hours at room temperature or overnight in the refrigerator. Serve chilled as an appetiser.
