Ingredients

• 3 - big cucumber, cut 1.5 cm in length with skin and deseed it
• 2 - carrots, cut 1.5 cm in length
• List a:
• 2 - red chillies, slit in the middle
• 2 - green chillies, slit in the middle
• 10 - shallots, cut
• 10 cloves - garlic, chopped into two
• 1 tbsp - tomato sauce
• List b (to grind into fine paste):
• 5 - dried chillies
• 2 - garlic cloves
• 1 cm - ginger
• 4 - shallots
• List c (to saute):
• 1 inch - cinnamon
• 3 clove - garlic, sliced
• 3 - cardamom
• 3 - shallots, sliced
• 3 - cloves
• List d:
• 300 ml - vinegar
• To taste - sugar and salt
• To fry - oil
• 1 tsp - sesame seeds, fried slightly

How to Make Malaysian Cucumber Delicacy

• Put oil in a wok or pan, saute the ingredients to be fried (list c).
• Once aroma rises, add in the ground ingredients (list b).
• Stir for 2 minutes and add in the vegetables (carrots and cucumber) and the ingredients in list a.
• Stir for 1 minute. Add in vinegar, sugar, salt and leave it to simmer in low flame.
• Once the gravy becomes thick, the dish is ready.
• Add in the sesame seeds and stir.
• This dish is best when kept in the fridge overnight before serving.