Lightly pickled carrot and chinese turnip

Lightly pickled carrot and chinese turnip

Dua chua

By
From
South East Asian Food

Ingredients

Quantity Ingredient
carrots
chinese turnips, (Japanese radish)
1 1/2 cups water
1 tablespoon white sugar, or more to taste
1/4 cup rice vinegar or white distilled vinegar
1 fresh chilli, chopped, (optional)
chopped spring onion, (optional)

Method

  1. Prepare the vegetables for cutting into flower shapes by peeling them then cutting out three or four small furrows at equal distances along their length. Now cut them in thin slices across. Heat the water and dissolve the sugar in it. Allow to cool thoroughly. Combine the vinegar, sugar, water and chilli in a bowl. Put in the sliced vegetables and leave to stand for a few hours. Strain off the liquid, arrange the vegetable flowers nicely on a platter and garnish with chopped spring onion if desired.
  2. These pickled vegetable flowers serve very well as decoration arranged in a row around the edge of a serving plate.
Tags:
SBS
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