Asian Mixed Vegetable Relish |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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A fresh, zingy, colourful and tongue tingling relish to accompany rice and just about any SE Asian meat, poultry or fish/shellfish dish. Really quick and easy. Keeps up to a week in the refrigerator. This is a simplified version of my mum's recipe. Ingredients:
2 medium cucumbers - quarter lengthwise, discard core and slice across to resemble very thick julienne |
1 medium carrot - peel and cut as for cucumber |
3 fresh large red chilies - discard seeds and cut as for cucumber |
half a small yam bean (turnip/jiacama) - peel thickly and cut as for cucumber |
3 shallots - peel |
2 fat cloves garlic- peel |
3 fresh red chilies - discard seeds |
1 cm piece fresh turmeric-scraped |
2 level tbs toasted white sesame seeds |
salt and sugar to taste |
white vinegar to taste |
Directions:
1. Put shallots, garlic, red chilies and turmeric in a pestle and mortar and pound to a smooth paste. You may prefer to use a blender but this is too small an amount for most blenders to process without using too much water.
2. Heat 3 tbs oil in a wok or deep pan and when hot, put in the spice mix and stir over high heat for about 3 minutes.
3. Tip in the vegetables and turn off the heat. Add sugar, salt and vinegar and mix well. Taste and keep adding salt, sugar and vinegar till you get a pleasing balance of sweet, salty and sour. Add half the sesame seeds and mix.
4. Transfer to a serving bowl/dish and sprinkle with the remaining sesame seeds. Serve.
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