5 tbsp of salt
3 Tbsp sugar
To make the sauce
6 candle nuts, pound and blend till fine
1 small brown onion, peeled, and blend
3-5 whole garlic cloves, peeled, and blend
1/2 inches galanga, peeled, cut and blend
4-6 dried chilli, cut and blend
8-12 fresh long red chilli, seeded
3 stalks of lemon grass, using only 7cm of the root end, cut and blend
To fry with the blended sauce ingredients above
Oil for frying
1 packet A1 action 1 instant curry paste
5 Tbsp chilli paste with soya bean oil (hot)
2-4 tsp turmeric powder
1 Tsp belachan paste (bought in a bottle)
600-700 ml white vinegar
300 g sugar
1 litre of water
100 ml vinegar
150 g sugar
2 tbsp salt
Slice off the ends of the unpeeled cucumbers, cut half lengthwise and removed the membrane then cut thinly. Place cucumbers in basin and marinade with salt for at least 30 minutes. After 30 minutes squeeze dry, do not wash, and toss it in sugar. Leave in for a further 20 minutes. Transfer the cucumber in a muslin cloth and squeeze to extract the excess water. Place in colander to drain really dry for at least an hour until they are almost dry to touch.
Peel and wash the carrots, cut them into match sticks (thick), set aside to dry. Cut and wash cauliflower (florets) and the cabbage into 1/2 inches width and length. Set aside to dry. Bring the blanching ingredients to a boil and blanch the cauliflowers, carrots and cabbage for 30 secs. Remove and drain really dry.
Blend the sauce ingredients individually starting with the hard one first. Heat oil and fry the blended ingredients, turmeric, belacan paste, curry paste and chilli paste until the oil floats up. Then add the sugar, vinegar and salt to taste. Let the sauce cool down about 2 hours. Transfer sauce into a big bowl.
Place the carrot, cucumber, cabbage, and cauliflower into the sauce and toss to really mix well. Serve cold with plain rice or coconut rice with deep-fried anchovies and battered prawns or fried black pepper calamari.
Note: Separate them into smaller plastic/ freezer container to store them in freezer for 4-8 weeks or glass bowl in the fridge 2 -6 weeks provided no water drips inside and always use clean dry spoon. If you can not take too hot omit the chilli paste with soya bean oil (hot) or use less fresh chilli or omit dried chilli.