Atjar Ketimun Cucumbers In Turmeric Recipes
ATJAR KETIMUN (CUCUMBERS IN TURMERIC)
Serve this as a cooling contrast to curry or other spicy dishes. Adapted from The New York Times Cookbook. Although the book suggests substituting 1 teaspoon ground ginger for the fresh, I don't recommend this, as the taste will be completely different. Cook time includes chilling time.
Provided by Chocolatl
Categories Vegetable
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine cucumber pieces with 2 tablespoons of salt.
- Refrigerate for 1 hour.
- Rinse and drain well. Squeeze out any excess moisture.
- Heat peanut oil and saute shallots, garlic and ginger until softened.
- Add almonds, turmeric, sugar and remaining salt. Stir well.
- Add vinegar and water.
- Simmer 10 minutes.
- Pour over cucumbers.
- Mix well.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 62.9, Fat 3.6, SaturatedFat 0.6, Sodium 2620, Carbohydrate 7.3, Fiber 0.7, Sugar 3.5, Protein 1
SPICY CUCUMBER PICKLES (ACAR TIMUN)
Another Singaporean pickle recipe from the "Nonya Favourites" cookbook; these are a delicious twist on dill pickles. They're spicy in the sense of being spiced; if you like more heat, add more chili powder. I have also successfully used prepared grainy mustard in place of the mustard seeds. Cook time includes "pickling time" overnight.
Provided by Kitty Z
Categories Vegetable
Time 12h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut cucumber in half lengthwise and remove the seeds. Cut flesh into 3.5 cm juliennes.
- Mix 1 tsp salt with cucumbers, and let sit for 15 minutes to draw out the extra moisture.
- Cut the carrot into pieces the same size as the cucumber.
- Heat oil in a wok and add ginger and mustard seeds, cooking until mustard seeds pop. Stir in the turmeric and chili powder, then add the vegetables, sugar, and salt and saute for 2 minutes (do not overcook, the vegetables should stay crunchy).
- Remove from heat and mix well with vinegar. Allow the vegetables to cool in the pan, then place in a jar. Refrigerate overnight before serving.
Nutrition Facts : Calories 93.2, Fat 7.2, SaturatedFat 1.1, Sodium 754.1, Carbohydrate 7.4, Fiber 1.6, Sugar 3.3, Protein 1
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