Rinse cucumber, cut in half, scrape out seeds with a spoon. Rinse carrots, remove peel. Cut cucumber and carrots lengthwise into sticks (4 x 1/2 cm). Remove peel from shallots and garlic and grind very finely with sambal oelek, turmeric powder and light nuts in a mortar or with a blender. Heat the oil in a saucepan, sauté the spice puree in it, add the carrots and sauté for 5 minutes with the lid closed. Add the cucumber and stew for another 5 min. Add 100 cc of water.
Season the vegetables with sugar, salt and vinegar.
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