This dish is based on the Indonesian dish, adar timun, except that I substituted Fuji apple (or Anjou pear) for cucumber. Cut 1 apple 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 1 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).
Note: We often double the recipe as follows: 2 apples, 2 carrots, 3 shallots (same as original recipe), saline solution (3 Tbsp kosher salt and 4 cups hot water), and pickling liquid (2 Tbsp each rice vinegar and cider vinegar), 2 tsp sugar, and 1 Thai chili pepper (same as original recipe). (May 2026)
Cooking Adventures 