Sweet, sour, and spicy cucumber pieces à la Dewi Desi

Ingredients for 1 servings:

• 180 g pitted cucumber(s)
• 10 g carrot(s)
• 6 g pepper, red, mild
• 18 g fresh ginger
• 7 g dill, fresh or frozen
• 1 small chili pepper(s), green
• 7 g chicken broth, granulated or salt
• 30 g sugar
• 24 g white wine vinegar
• 10 g rice vinegar, mild
• 1 tbsp rice wine (Arak Masak)
• 120 g coconut water
• 30 g orange juice
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 6 minutes; Total time approx. 1 hour 26 minutes

A sweet and spicy side dish for many Chinese dishes. This spicy side dish is also suitable as a snack with rempeyek and martabak.

Wash the cucumber, cut off both ends, and peel lengthwise in a zebra pattern. Slice or cut diagonally into approximately 5 mm thick sticks. Wash the carrot, cut off both ends, peel, and julienne the strips. Remove the stems from the peppers, wash them, slice them lengthwise, open them up, remove the seeds, and cut them lengthwise into thin strips and crosswise into small cubes. Wash the ginger, peel them, and cut them crosswise into thin slices. Wash the small green chili, cut them crosswise into thin slices, leaving the seeds on and discarding the stem. Wash the fresh dill, shake it dry, strip the leaves from the top to the bottom of the stem, and chop them crosswise. Mix the coconut water with the orange juice and bring to a boil. Add all the ingredients, from chicken stock to rice wine, and dissolve. Remove the mixture from the heat. Mix the prepared solid ingredients, place them in a sufficiently large container, and pour the vinegar mixture over them. Wait at least 1 hour before serving. Serve the cucumber pieces chilled as a side dish without liquid. Seeded cucumbers can also be used. First, treat them as described above, then halve them lengthwise, remove the seeds, and cut into approximately 5 mm thick half rings (see photo). The cucumber pieces will lose their bite and flavor with extended storage, so it’s best to consume them within 3 days.