How to Prepare Delish Yellow Pickles (Indonesian Pickles)

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Before you jump to Yellow Pickles (Indonesian Pickles) recipe, you may want to read this short interesting healthy tips about Energy Enhancing Treats.

We all know that having healthy foods can help us feel better inside our bodies. If we eat more healthy meals and a lesser amount of of the unhealthy ones we typically feel much better. A salad allows us to feel better than a piece of pizza (physically anyway). Selecting healthier food choices can be difficult when it's snack time. You can spend hours at the grocery store searching for the right snack foods to help you feel healthy. Here are some healthy snacks that you can use when you need a fast pick me up.

If you're looking for a fast snack, you can't go completely wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will sustain you until it's time for the afternoon meal. Eating on the run can be much healthier with wholesome chips and crackers. Deciding on whole grain foods is always far better than eating the refined grains we commonly come across in our grocery stores.

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We hope you got insight from reading it, now let's go back to yellow pickles (indonesian pickles) recipe. You can cook yellow pickles (indonesian pickles) using 16 ingredients and 3 steps. Here is how you do that.

The ingredients needed to cook Yellow Pickles (Indonesian Pickles):

1. Prepare 250 gr of cucumbers, removed seeds and cut into stick shape.
2. Provide 150 gr of carrots, peeled and cut into stick shape.
3. Provide 50 gr of green friggiteli pepper.
4. Get of Make puree:.
5. Provide 4 cloves of shallot.
6. Take 3 cloves of garlic.
7. Use 3 of candlenuts.
8. Provide 2-3 cm of fresh turmeric.
9. Get 2 tbsp of salt.
10. Take 1/2 tbsp of pepper.
11. Prepare 2 of bay leaves, ripped.
12. Provide 1 stalk of lemongrass, crushed.
13. Prepare 2-3 tbsp of vinegar.
14. Prepare 1/2 tsp of sugar.
15. Take 250 ml of water.
16. Use 2 tbsp of oil.

Instructions to make Yellow Pickles (Indonesian Pickles):

1. Preheat oil into wok, sauted puree bay leaf and lemongrass about 2-3 mins till smells good and bit brown. Pour water and stir till bubble comes..
2. Add cucumber, carrot and chilli into wok and boil in 2 mins till half cooked. Seasoning with vinegar and sugar. Take out from stove and ready to serve. :).
3. The pickles ready to serve with fried noodles or fried rice or you can make this for your sandwich 😊.

Drop in the garlic and stir for a few seconds, then add the turmeric, coriander, cumin, salt and pepper. Add the shallots (or onions), cucumber, pepper, carrot and green beans, and turn them about with a spoon until they are evenly coated with the mixture. Sweet and tart slices of yellow pickled daikon, known as takuan in Japan and danmuji in Korea, are usually eaten on their own as a side or in dishes like sushi and kimbap. It cuts through spice nicely, or some people also eat a few slices after a main meal to aid in digestion. Tangy, sweet, spicy, crunchy Indonesian pickle consisting of shallots, cucumbers, and bird's eye chili peppers.

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