Acar Rampai
Ingredients:
- 2Cucumbers, cut into 4 × 0.6-cm strips
- 1Carrot, large, peeled and cut into 4 × 0.6-cm strips Preserved
- 4Radish, washed and chopped
- 6Scallions, thinly sliced
- 2Red Finger Chilies, finely chopped
- 4Green Chilies, soaked for 30 minutes in hot water
- 15 gDijon Mustard
- 75 mlCanola Oil
- 20 gRaisins (Sultanas)
- 1 gSplenda
- 6 clovesGarlic, peeled and halved
- 50 gGinger, peeled and grated
- 6 gSalt
- 6 gTurmeric
- 3Dundicut Chilies, ground
- Ingredients to be combined:
- 125 mlVinegar
- 65 mlWater
- 1 gSplenda
- 3 gSalt
Method:
- Into a mixing bowl, put Cucumbers, Carrot, Radish, Scallions, Garlic, Chilies and Ginger. Mix well with Salt, Splenda and Turmeric. Leave for 1 hour. Drain well of collected Vegetable juices before use.
- In a wok on medium high heat, add Oil allow to get hot, add Scallions, fry for 2 minutes. Add add ground ingredients and fry until oil separates.
- Add combined ingredients and bring to the boil. Simmer gently for 3 minutes, then add in prepared vegetables, mustard seeds and sultanas.
- Note:If short of time, lightly squeeze vegetables using a piece of cloth to remove vegetable juices