Cucumber & Carrot Pickles Singapore Style

The pickle is part of the biryani rice menu, For Singaporean, the pickle is a must when eating biryani. 

Here's the recipe:

1 cucumber
1 carrot
1 Bombay onion
1/2 Bombay onion
2 green fresh chili
100g. dried shrimp
5 fresh red chili
6 pip garlic
2cm fresh turmeric
1/4 cup vinegar
1/4 cup sugar
Salt to taste
3 tablespoon cooking oil

Method:

Blend 1/2 onion, garlic, turmeric and red chili. Dry blend dried shrimp separately.

Cut all vegetables suitable for pickles. Cut Bombay onion into four.
Heat oil in a pan, add blended dried shrimp followed by the other blend paste. Fry till cooked for 5 minutes. Add a little water, vinegar, sugar and salt. Stir for 3 minutes. Add all of the vegetable, stir and off the fire immediately.