asian mixed vegetable relishrating:
A fresh, zingy, colourful and tongue tingling relish to accompany rice and just about any south east Asian spicy meat, poultry or fish/shellfish dish. Really quick and easy. Keeps up to a week in the refrigerator. This is a simplified version of my mother's recipe.
Prep : 20 mins
Cook : 5 mins
Serves : 6
2 medium cucumbers - quarter lengthwise, discard core and slice across into thick julienne
1 medium carrot - peel then cut as for cucumber
3 fresh large red chilies - discard seeds and cut as for cucumber
Half a small yam bean/jicama - peel thickly and cut as for cucumber
3 shallots - peel
2 cloves garlic -peel
3 fresh red chilies - discard seeds
1 cm piece fresh turmeric - scraped
2 level tbs toasted sesame seeds
salt to taste
sugar to taste
white vinegar to taste
Pound or blend shallots, garlic, unsliced chilies and turmeric to a fine paste. You may prefer to use a blender but I find this amount of spices too small to be ground up in a blender unless you use an inordinately large amount of water, so I use a pestle and mortar.
Heat 3 tbs oil in a wok or deep pan and fry spice mix over high heat for about 3 minutes.
Tip in the vegetables and turn off heat immediately. Season to taste with the salt, sugar and vinegar. You should get a pleasing balance of sweet, salty and sour. Season gradually and keep tasting till you get it right. Add half the sesame seeds and mix well.
Transfer to a serving dish or bowl and scatter with the remaining sesame seeds.