Ginger Pickle

Ingredients: 

150g young ginger, peel and slice paper thin
3 tbsp granulated sugar
½ cup vinegar

Method:

• Either mix all ingredients and leave to stand for at least one day before using, or boil vinegar and sugar, cool then add ginger slices.
• Store in a glass jar.
• Serve with century egg.

Carrot Pickle

Ingredients:

2 cups carrot,  finely cut or minced 

2 tb. Sp. masala,  finaly cut green masala 

2 tb. Sp.  pickle masala powder

1/2 cup  vinegar

1 cup  oil

salt to taste

Method:

Salt the minced carrot and keep for a day. Squeeze the mince out of the water and keep in mixing bowl. Heat oil in a pan, and fry the green masala lightly. Remove from fire, add vinegar, masala powder and pour over mince. Mix well and bottle.