One dish that can't be missing from a Myanmar meal spread is fish paste sauce and dipping condiments. Although ready-made fish paste sauces and dips can be bought at the market and eaten right away, they won't be as clean and fresh as what you fry up at home.
For those who want to eat a clean, fresh, and health-friendly dipping dish, this time I'd like to share the recipe for making carrot and cucumber pickle.
Ingredients
- White radish (cut into thin, fairly long strips, about 2 inches thick)
- Carrot (cut into thin, fairly long strips, about 2 inches thick)
- Cucumber (cut into thin, fairly long strips, about 2 inches thick)
- Salt 1 tablespoon
- Sugar 2 tablespoons
- Rice vinegar 60 milliliters
- About 5 whole dried chili peppers
- A little chili powder
- 1 clove garlic (thinly sliced)
Step-by-step instructions
1. Rub the thinly, fairly long cut white radish, carrot, and cucumber with salt, then let them sit for about 30 minutes.
2. Once the 30 minutes are up, pour away the liquid that has come out of the vegetables.
3. Mix the sugar, rice vinegar, dried chili peppers, chili powder, and garlic together with the vegetables and knead until well combined.
4. After that, place the vegetables into a clean, dry glass jar, then pour in the vinegar mixture as well. Close the lid tightly and place it in the refrigerator for 24 to 48 hours.
Once you've waited long enough, you'll have a delicious carrot and cucumber pickle that you can enjoy as a side dip with your rice.
Source: Spicetheplate.com
