White Sugar
The uniform size of the...
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Savoury
Malaysian Style Peanut Vegetable Pickle
20 mins
50 mins
Hard
4
A tangy, crunchy pickle with a Malaysian twist, this dish combines vegetables with a rich peanut sauce for a vibrant side or condiment. A great way to add a burst of flavour to any meal.
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- Ingredients
- Method
Ingredients
- 1 ¾ cups oil
- ½ cup lemon-grass stalks chopped and drained
- 3 Tbsp crushed chilli (more or less to taste)
- 1 cup chopped onions (about 3 medium onions)
- 1 cup crushed garlic
- 4 Tbsp turmeric (40g packet)
- 1 ½ cups white vinegar
- 1 ½ cups Chelsea White Sugar
- 4 tsp salt
- 4 cups carrots sliced at 2.5cm lengths
- 2 cups fresh beans sliced
- 3 cups cauliflower florets sliced
- 4 cups cabbage cut 2.5cm square pieces
- 2 ½ cups peanuts toasted and chopped finely
- 1 cup sesame seeds toasted (this can be easily done in the microwave)
Chelsea Products in Recipe
Reviews
4
What did you think of this recipe?
Donella Richardson
Absolutely delish - jointly made with my sister while visiting her home. Lovely way to spend a morning.
5
Tania
Made this. Absolutely delicious.
5
Julie Dorn
Unbelievably Good, So Delicious
5
Celia
Fantastic! The real deal!
5
Method
Do not add any water at all to this recipe.
In a blender or food processor, combine just 1 cup of the oil and process the lemongrass until fine. Add chilli, onion garlic and turmeric. Blend to a paste and pour with the rest of the oil ( 3/4 cup) into a large saucepan over a medium low heat, stirring often for 30-40 minutes. Add the vinegar, Sugar and salt and simmer for 5 minutes. The carrots, beans and cauliflower should be dried and cut into similar size pieces, then added to the saucepan. Bring to the boil and cook for 5 minutes. Add the cabbage and boil for a further 5 minutes. Remove from heat.
Mix in the chopped peanuts and sesame seeds and leave to cool. Pour into covered plastic containers or screw-top jars and store in the fridge.
Makes approximately 4 litres.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
4
What did you think of this recipe?
Donella Richardson
Absolutely delish - jointly made with my sister while visiting her home. Lovely way to spend a morning.
5
Tania
Made this. Absolutely delicious.
5
Julie Dorn
Unbelievably Good, So Delicious
5
Celia
Fantastic! The real deal!
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
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- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
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- 200g butter
- 1 cup Chelsea White Sugar
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- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
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