Archive for the ‘Spicy Pickles with Basil’ Category

Ingredients:

1 small cucumber, peeled and sliced

½ cup (25 g) bean sprouts, seed coats and tails discarded, blanched

2 shallots, peeled and thinly sliced

1 red finger-length chili, deseeded and sliced

1 to 2 bitd’s-eye chiies, deseeded and sliced

2  spring Asian basil, minced

3 tablespoons coarsely ground raw almonds, cashews or candlenuts

¼ teaspoon dried shrimp paste (Trasi), dry-roasted

2 tablespoons freshly squeezed lime or lemon juice

¼ teaspoon sugar

¼ teaspoon salt

1 to 2 tablespoons warm water

Method:

1. Place the sliced cucumber and bean sprouts in abowl, then spread thr sliced shallot, chilies and basil on top
2. Combine the remaining ingredients in another bowl and mix well to make a thick sauce. Drizzle the sauce over the vegetables, mix well and set aside to cure for 2 to 3 hours. If storing the pickles, keep the vegetables and sauce separate. This pickle keeps for a week in the refrigerator

source: authentic food recipes from Indonesia, Heinz von Helzen