Adam Liaw's cucumber and onion in sweet vinegar
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.
Ingredients
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
Method
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.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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