This is a Malaysian pickle served as an appetizer.
1 cup vinegar
1/2 cup water
1/3 cup sugar
1 tbsp lemongrass, chop fine
1 tbsp galangal, chop fine
3 cloves garlic, whole
1 tsp sesame seeds
1 tsp turmeric (either fresh or powder)
1 tsp chilli paste
1/2 cup carrots, julienne
1/2 cup cucumber, julienne
1/2 cup cauliflower, broken into florets
1/2 cup shallots, whole
Bring vinegar, sugar, sesame seeds and water to boil. Add lemon grass, galangal, garlic, turmeric and chilli paste and simmer for 5 minutes. Add carrots and cauliflower, simmer for 3 minutes. Add cucumber and onions. Allow to cool and then refrigerate for 24 to 48 hours. Drain and serve cold.
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