Are you guys having a good weekend?
We are having a long weekend yeyyyy! I had a great start, pampered myself at a local spa and later had a blast at Russell Peter show here!Man, I have seen his youtube videos but the live show is no match! I actually got a tummy ache after laughing non-stop for 2 hrs!
It’s been some time since I have posted something here! Let me put the blame on my day job
and not on my lazinessJ
So let me share a lovely Nonya recipe which I made few weeks back.Nonya cuisine or Pernakan cuisine is a unique blend of Malay and Chinese flavors.Although I live in Singapore, which has a wide array of Nonya Cuisine options, being a vegetarian makes my choices limited!But I can make up on the Nonya desert sectionJ
This is a very unique combination of Spicy, sweet ,sour and crunchy Pickle.You can go ahead and add vegetables of your choice like cabbage,long beans etc. Here I am sticking to basic one
Nonya Acar/Spicy Vegetable Pickle
1 Small Pineapple cut into 1/2 inch cubes
2 tbspn Sesame seeds
1/4 Cup roasted peanuts,pounded
1 tspn Tamarind soaked in 3 tbspn water
1 tspn Brown Sugar
Salt to taste
2 tbspn Sesame Oil
To ground to paste
2 Red Chilies
1 Dried Red Chili
1 Clove Garlic
Ginger a small Piece
Slice cucumber and carrot to 3 mm long slices.
Rub some salt to the cucumbers and set aside for 30 min and pat dry with kitchen towel to drain the excess water.
Heat 2 tbspn sesame oil in a wok and add the ground paste and sauté until the raw small is gone
Now squeeze the tamarind and add the juice to the wok along with salt and sugar.
Let it come to a boil. Switch off the flame and add the vegetables and mix well
Add the sesame seeds and peanuts and let it cool.
The pickle is best eaten the following day.