Spiced cucumber pieces Malaysian style

Ingredients for 4 servings:

• 300 g cucumber(s)
• 1 tsp salt
• 100 g carrot(s)
• 10 small onions, red
• 4 g fresh ginger
• 1 small chili, green, alternatively see next line
• 1 tsp, levelled cayenne pepper, but add this after the vinegar
• 2 tbsp peanut oil
• 1 tsp mustard seeds, black, alternatively yellow
• 1 tsp turmeric powder
• 1 tsp sugar
• 1 tsp, leveled salt
• 1 tsp glutamate
• 2 tbsp rice wine vinegar, Chinese, mild, white
• e.g. Dill, fresh
• n. B. Pepper (peperoni threads), red
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Recipe from Malaysia, original title: Acar Timun

Wash the cucumber, trim both ends, peel in a zebra pattern, halve, and deseed. Cut the halves lengthwise into strips, then cut these crosswise into approximately 4 cm long pieces. Mix the cucumber pieces with the salt and let rest for 15 minutes. Squeeze out any excess water from the pieces and set aside. Wash and peel the carrot, trim both ends, slice lengthwise into 3 mm thick slices, and cut these lengthwise into strips to match the cucumber pieces. Trim both ends of the onions, peel, and use whole. Wash and peel the fresh ginger, and slice crosswise into thin slices. Wash and deseed the chili, and cut crosswise into silk threads. Heat a medium-sized pan or wok, add the peanut oil, and heat until hot. Add the ginger and mustard seeds and toast briefly until the mustard seeds begin to pop. You’ll hear this pop. Add the chili flakes and turmeric powder, mix, and immediately add the carrot pieces and onions. Stir-fry for one minute, then reduce the heat slightly. Add the cucumber pieces, sugar, and salt and stir-fry for two minutes. Remove from the heat, add the MSG, vinegar (or cayenne pepper if desired), and mix. Allow to cool in the wok, then transfer to a suitable container and cover and refrigerate for 24 hours, stirring at least twice. Mix, garnish, and serve cold before serving.