This tasty salad with a simple vinegar & sugar dressing is always welcomed when it’s served alongside a curry dish & a rich rice dish, like ghee rice etc. I served it alongside a rich & flavourful Kapitan Chicken curry & the Basmati Corn rice that I will show you how I prepared in the bext upcoming video. We thoroughly enjoyed the combination.
1 can sliced pineapple
2 cucumbers
1 carrot
Sliced big onion
Sliced red chilli, if liked
Dressing – 2 large heaping tablespoons of natural brown sugar
3 tablespoons of white vinegar
Pinch of salt
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[Music] Hello again lovely people. Hi from the land of the horn bills. It’s Priscilla here with a simple cucumber pineapple and carrot salad that I had served alongside my capitan curry chicken and the basmati corn rice in my earlier video. So today I’m sharing with you this simple acha recipe. It’s like a salad and to me it’s one of the best accompaniment to the capitan chicken curry and the basmati corn rice. I have here a couple of cucumbers, a can of pineapple pieces. I find this canned variety comes pretty handy at times when you are rushed or you don’t have time to cut and slice a whole pineapple. I also have here half of a large carrot. And now I’m showing you how I peel the cucumbers. So I’m cutting the cucumbers into half and then into half again. [Music] Doing the same for both of the cucumbers. [Music] And then what I’m doing next is I’m seeding the cucumbers. I’m just removing the seeds that is in the center of the cucumbers so that acha will not be too watery. I’m slicing all the cucumbers into about 1/4 in thick. I’m also placing it into a glass dish which makes it easier when I add in all the marinade ingredients and then cover it and leave it in the refrigerator to get cold. My personal preference is for this salad or acha served cold and crisp. I’m slicing the carrots now into little sticks as you can see. And then I’m just mixing in the pineapple pieces. I’m going to show you shortly how I do the dressing for this simple salad. But first, I’m going to mix everything well together so everything gets well distributed throughout. To this mix, I’m adding one red slice big onion here. This is to give it a nice extra flavor. You can also add a sliced chili if you want, but I have left that out. I have added two large tablespoons of natural brown sugar into a small bowl and adding a pinch of salt here. And now I’m going to add in 3 tablespoon of natural distilled white vinegar. [Music] And now I’m just going to give it a little vigorous stirring till all the sugar dissolves. Once the sugar dissolves, we will add this mixture to the prepared ingredients in the glass dish. Just give it a good mix to make sure all the dressing gets well incorporated in there. [Music] Then we’ll cover it and refrigerate until serving time. And this is how I served our cucumber, pineapple and carrot salad with the capitan curry chicken and the corn basmati rice which I will be showing you in my next video. Thank you for watching folks. Stay tuned.
2 Comments
It goes really well with curries …yummy
looks amazing