- makes 1.4kg serves
- preparation 5 minutes
- difficulty Easy level
Ingredients
- 1 long cucumber, peeled, halved and finely sliced
- 1 pineapple, skin removed, quartered and finely sliced
- 1 red onion, finely sliced
- 1 long red chilli, seeded and finely sliced
- 2 tbsp sugar
- 1 tsp salt
- juice of 1 lime
- 1 tbsp white vinegar
Instructions
- Place the cucumber, pineapple, onion and chilli in a large bowl and mix well. Add the sugar, salt, lime juice and vinegar and toss everything together.
- Cover and store in the fridge until you are ready to serve. Store any left-over jelatah in an airtight container in the fridge for up to 2 days.
Note
• For hassle-free preparation, tinned pineapple may be used instead of fresh, particularly if they are not at their seasonal best. The tin juices make a good substitute for the sugar too.
Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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