Total Time
Prep 10 mins
Cook 0 mins

This is actually a condiment that is served frequently by steet vendors in Yogyakarta. I got the recipe when I took a culinary course.

Ingredients Nutrition


  1. Cut the cucumber in half and remove the seeds.
  2. Slice the cucumber into little moon-shaped slices.
  3. Julien the carrot into very fine pieces.
  4. Coarsely chop the shallot and chile.
  5. Peel the ginger but leave the piece whole.
  6. Combine all of the ingredients and keep refrigerated for a few hours. Serve as a condiment to rice dishes or grilled sate.


Most Helpful

Kind of a spicy yet zesty salad. I julienned the ginger instead of leaving it in one piece. This one actually got better as it was in the refrigerator as a leftover.

Member #610488 November 29, 2010

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