材料：
黄瓜 2条 800克-1000克
包菜 300克
长豆 5-8条
红萝卜 1/2 条
花生碎
白芝麻
香料： 调味：
干辣椒 10-15条 白糖4汤匙
蒜头3粒 盐 1 1/2 茶匙
小葱头 8粒 白醋 4汤匙
黄姜 1小块
南姜 1小块
石古仔 2粒
香茅 适量
Ingredients (Diana Aw)
1. Cucumber x2 remove seeds and cut thicker julienne
2. Carrots xhalf, cut thicker julienne
3. Cabbage ~300g, cut smaller pieces
4. Long beans 5-8pcs, cut smaller pieces
5. Crushed peanuts
6. White sesames
Ingredients (chilli paste)
1. Shallots 8pcs
2. Garlic 3pcs
3. Lemongrass 1/2 stalk, cut smaller
4. Galangal small piece, cut smaller
5. Turmeric small piece
6. Candlenuts 2pcs
7. Dried chilli 10-15pcs, soak in hot water and remove seeds
Seasoning
1. White vinegar 4tbsp
2. Sugar 4tbsp
3. Salt 1tsp
Method
1. Blend the chilli paste ingredients with little water. Heat wok with more oil, then stir fry the chilli paste till dry. Add in sugar and vinegar and continue to stir fry till colour turns darker and oil extracted. Set aside to cool
2. Combine the cucumber and carrots in a container. Add in salt and rub for 3-5min. Rinse with water and squeeze away excess water. Set aside to let it dry further
3. Boil a pot of water and blanch the cabbage, followed by long beans. Squeeze away excess water and set aside
4. Combine the cucumber, carrots, cabbage and long beans in a big bowl. Add in chilli paste and mix well
5. Add in crushed peanuts and sesame and mix well
6. Dish up on plate and sprinkle some crushed peanuts on the top
7. Serve and enjoy! 💕
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