This classic Malaysian pickle is vibrant yellow from turmeric, and sparkles with the flavor of lemongrass. On Chinese New Year the pickle accompanies the deep brown chicken stew (pong teh), it piquant flavor juxtaposes the savory and rich stew. I keep them in my refrigerator for a snack, tossed into salads or with other salty dishes that call for their sweet and sour crunch. If it’s a nice sunny day, place the vegetables, after blanched in vinegar in step two, on a pan uncovered in the sun to dehydrate them for a couple of hours, this will create an even crisper pickle. Although they can be stored for up to one month, these pickles taste best in the first two weeks.
© 2008 Robert Danhi. All rights reserved.