• 340g of cabbage
  • 4 tbsp of salt
  • 3 green (unripe) mangoes
  • 1/2 cup of white vinegar
  • 2 finely chopped shallots
  • 2-5 halved and seeded birdseye chillies
  • 2 tbsp of castor sugar
  • 4 tbsp of warm water

“A couple of years ago, just outside of Cairns, I had one of those "aha!" experiences involving a mango.”
Chef: Brigitte Hafner Photo: Quentin Jones Source: The Sydney Morning Herald Saturday January 3, 2004 Indonesian, Quick, Contemporary, Healthy, Wheat free, Dairy free, Nut free, Egg free, Side dish

This is a dish from Sri Owen's Indonesian Regional Food and Cookery.


Finely slice 340g of cabbage and toss with 2 tbsp of salt. Peel 3 green (unripe) mangoes and chop into long matchsticks. Toss with 1 tbsp of salt. Let the cabbage and mangoes sit separately for a couple of hours then rinse well to remove salt and drain. Mix 1/2 cup of white vinegar, 2 finely chopped shallots, 2-5 halved and seeded birdseye chillies, 1 tbsp of thinly sliced ginger, 1 tsp of salt, 2 tbsp of castor sugar and 4 tbsp of warm water in a large bowl. Mix well till the sugar dissolves. Mix in the cabbage and mango. Leave for an hour before serving.

Serves 6-8 as a side dish.


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