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Spicy Pickles with Basil Recipe

Spicy Pickles with Basil Recipe

Spicy Pickles with Basil Recipe

Ingredients :

  • 1 small cucumber, peeled and sliced
  • 1/2 cup (25 g) bean sprouts, seed coats and tails discarded, blanched
  • 2 shallots, peeled and thinly sliced
  • 1 red finger-length chili, deseeded and sliced
  • 1–2 bird’s-eye chilies, deseeded and sliced
  • 2 sprigs Asian basil, minced
  • 3 tablespoons coarsely ground raw almonds, cashews or candlenuts
  • 1/4 teaspoon dried shrimp paste (trasi), dry-roasted
  • 2 tablespoons freshly squeezed lime or lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1–2 tablespoons warm water

Method :

  1. Place the sliced cucumber and bean sprouts in a bowl, then spread the sliced shallot, chilies and basil on top.
  2. Combine the remaining ingredients in another bowl and mix well to make a thick sauce. Drizzle the sauce over the vegetables, mix well and set aside to cure for 2 to 3 hours. If storing the pickles, keep the vegetables and sauce separate. This pickle keeps for a week in the refrigerator.

Makes 11/2 cups
Preparation time : 20 mins + 2 to 3 hours to cure

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Source :
The Food of Indonesia
Delicious Recipes from Bali, Java and the Spice Islands
by Heinz von Holzen & Lother Arsana
photos by Heinz von Holzen

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See also Indonesian Recipe “Pickled Green Chilies Recipe”