Malay Achar Vegetable Pickle

To make the chilli paste: place all ingredients (shallots, garlic, turmeric, galangal, lemongrass, shrimp paste, fresh red chilli and water) into a blender, process until smooth and set aside.

Pour the oil into a medium size pot and place over a moderate heat. Add the chilli paste and cook, stirring regularly for 10 minutes until the paste becomes aromatic and begins to dry out.

Add the vinegar, salt and sugar and stir to combine. Cook for a further 2 minutes or until the sugar has melted and then add the sambal oelek, sesame oil and chilli flakes and remove from the heat.

Place the carrots and cucumbers into a bowl and sprinkle with the salt and sugar. Mix well and allow to sit for about 30 minutes. During this time water will leach from the vegetables. Place the salted carrot and cucumber in small batches into a tea towel and squeeze to remove as much liquid as possible. Repeat and discard the liquid.

To blanch the remaining vegetables: pour the water, vinegar and salt into a large pot and bring to the boil. Blanch the cabbage, cauliflower and green beans for 2 minutes, refresh in iced water, drain and pat dry with paper towel.

Add all the vegetables into the chilli paste and mix well to combine all the ingredients. Add the peanuts, fried shallots and sesame seeds and mix thoroughly together.

Place the pickles into a large sealable jar or container and refrigerate. The pickles will be best after a few days and will last for up to 4 weeks in the fridge.