( Please see the sections on "Hints" and Conversion Tables
Sharp tangy relishes are
based on fruit and / or vegetables and usually contain vinegar and sugar, but generally
not in large enough quantities to preserve the ingredients for as long as other pickles.
Relishes must be kept in the refrigerator and will only keep for about a month. They add
zest to hot or cold meats, curries and savory snacks. Please read the section on "Hints".
|1 tsp sambal-ulec
||1 tsp turmeric
|1 tsp powdered ginger
||1 tbsp sugar
|100g bean sprouts
|1 tbsp oil
||½ med cucumber
|2 cloves of garlic
||100g white cabbage
|4 spring onions, chopped
||100g green beans
- Ulec :
To make one tablespoon
of sambal - ulec you require 3 chillies and a little salt. Remove the
seeds and finely chop the chillies. Place the chillies with a little salt in a
pestle and mortar and grind them together.
Cut the carrots into very thin strips. Cut the beans into 1
in ( 2.5 cm ) and shred the cabbage. In a saucepan, boil the vegetables, with a
little water and salt, for 5 minutes. Drain.
Cut the cucumber into small cubes, chop the spring onions and
garlic and process together in a food processor. Add the sambal - ulec, turmeric
and ginger and stir till mixed.
Heat the tablespoon of oil in a frying pan, and lightly heat
the contents of the processor for two minutes. Add the vinegar and sugar,
stirring until the sugar has dissolved. Add all the vegetables including the
bean shoots. Add a little more water if too dry. Boil softly for 2 minutes.
Spoon into hot sterilized jars and seal. Place in a cool dark place till
Makes about 2 cups
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