This dish is based on the Indonesian dish, adar timun, except that I substituted Anjou pear for cucumber. Cut 1 pear and 1 large carrot into matchsticks, and thinly slice 3 shallots, add 1 ½ Tbsp kosher salt, and cover with 2 cups hot water for 15 minutes. Drain vegetables, then mix with 2 Tbsp each vinegar (here, I used 1 Tbsp each rice vinegar and cider vinegar), about 1 tsp sugar, and 2 Thai chili peppers (cut into thin diagonal slices). This recipe is from Cradle of Flavors by James Oseland. I served this as a side dish with Vietnamese caramelized minced pork and jasmine rice. (Nov. 2014).
Cooking Adventures 