Ingredients
2 cucumbers
2 carrots
1 tbsp salt

Paste;
100g shallots
4 cloves garlic
15g turmeric
3 candlenuts
1 stalk lemongrass
65g fresh chillies
40g dried chillies (soaked)
15g belacan

Venegar Mixture;
4 tbsp oil
150ml white vinegar
8 tbsp sugar
1 tbsp salt

250g ground peanuts
40g toasted sesame seed

Preparations
Cut cucumbers and carrots into 5cm strips, add salt, toss and leave it for at least an hour, strain carrots and cucumbers with a cloth.
Deseed and slice fresh chillies & lemon grass, add chillies & lemon grass, soaked dried chillies, belacan, shallots, garlic, tumeric and candlenuts to food processor, blend into fine paste.
Mix white vinegar, salt, sugar & stir till well combine.
Add 4 tbsp oil to pan and stir fry paste till fragrant, then add vinegar mixture.
Place cucumbers & carrots into a large bowl, then add 250g ground peanuts and 40g toasted sesame seeds. Transfer to container and refrigerate overnight.