Living in Sarawak for the last ten years has introduced me to some of the most amazing Malaysian, Chinese and indigenous food. Ten years ago, I had never heard of kolo mee, laksa, midin, umai, ayam pansuh and more. I fell in love with all those dishes, so much so that whenever I would return home to Australia, the UK or Canada for a visit, I would miss them. But there are some things that I miss here too. Basic things like Rhubarb, Parsnips, Fresh Peas, Fennel, and lots more. High on the list were crunchy, tangy, spicy pickled onions. ❤️ I used to have a favourite brand from New Zealand when I lived in Sydney. and when I lived in London, it was the fat, homemade, pickled onions rammed into huge jars on the counters of fish 'n' chip shops. So I decided...stop whingeing, woman, and make your own... so I did! Something that's plentiful here, thank goodness, are small red Asian onions (bawang merah kecil). So that's what I used. But you can use any kind of onion, even big ones, sliced. If you love pickled onions, you'll see that making your own is better than anything you'll find in a food store.