This is a Malaysian pickle served as an appetizer.



  1. Bring vinegar, sugar, sesame seeds and water to boil.
  2. Add lemon grass, galangal, garlic, turmeric and chilli paste and simmer for 5 minutes.
  3. Add carrots and cauliflower, simmer for 3 minutes.
  4. Add cucumber and onions.
  5. Allow to cool and then refrigerate for 24 to 48 hours.
  6. Drain and serve cold.

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