Ingredients A: 150g of long bean, 450g of red carrot, 4 cucumbers, 300g of cauliflower (cut into small pieces), 400g of cabbage (cut into small pieces) and 4 red chilies (cut into small pieces).
Ingredients B: 3 stalks of lemon grass, 50g of lengkuas, 20g of kunyit, 4 brown onions, 50g of buah keras, 20g of blacan, 300g of chilies paste.
Ingredients C: 500g of fried and crushed groundnuts, 100ml vineger, 400g of sugar, 100g of sesame seeds.
Methods:
1. Cut red carrots and long bean into short length.
2. Slice cucumber in halves lengthwise, scoop out center pulp. Cut the cucumber into short length too.
3. Blend all ingredients B. Put aside.
4. Bring to boil a pot of Delcol Reverse Osmosis water, add in 200ml vinegar and scald ingredients A for about 5 minutes.
5. Drain out all ingredients from water.
6. Heating the wok with adding 2-3 teaspoons of cooking oil in.
7. Stir fry blended ingredients B till fragrant.
8. Add in 100ml vinegar, 400g of sugar, 2 teaspoons of salt, and 200g of groundnuts. Stir fry briefly.
9. Pour in ingredients A, mix it well and dish out.
10. Garnish with sesame seeds and remaining groundnuts.
