Description Edit

Preserved mixed vegetables

Ingredients Edit

Directions Edit

  1. 1 sprinkle radish with salt and let sit for 30 minutes.
  2. Pat dry with a towel.
  3. Wash and dry the shallots.
  4. Dry all the vegetables in the sun for 1 day (or in a very low-temperature oven, for approximately 3 hours).
  5. Place in a sterilized glass jar.
  6. In a small saucepan, heat fish sauce, palm sugar, chilies, garlic, salt and pepper.
  7. Simmer and reduce for 10 minutes, or until reduced by one-third.
  8. Pour liquid into jar.
  9. Close the lid.
  10. Marinate for 1 week.
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