Malay-style vegetable medley (Jelatah)

Made with pineapple and cucumber, jelatah is a fresh vegetable medley full of sweet, sour and spicy flavours. It goes beautifully with tomato rice, turmeric rice and many other dishes.

Jelatah (Malay-style vegetable medley) Credit: Georgia Gold

• makes

  1

• prep

  5 minutes

• difficulty

  Easy

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

1. 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.
2. 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.