To me, this is the perfect side dish for rendang. The sweet and sour pickles cut through the richness of the coconut oil and provide light crunchy texture.
2 continental cucumbers
1 small brown onion, peeled and cut into chunks
1 bird's-eye chilli, sliced
1 tbsp salt
½ cup sugar
¾ cup rice vinegar
1. Peel the cucumber at intervals (alternating strips of peeled and unpeeled) and scoop out the seeds with a teaspoon. Cut the cucumber into rough chunks and combine with the onion, chilli and salt. Toss together and set aside for 15 minutes.
2. Combine the sugar and vinegar in a non-reactive saucepan and simmer, stirring to dissolve the sugar. Remove from heat.
3. Rinse the salt from the vegetables under running water. Transfer to a non-reactive container and pour over the warm vinegar. Allow to cool to room temperature, then refrigerate for 1-2 hours before serving.
Serve with: Adam Liaw's beef short rib rendang
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.