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  • Nyonya Acar (Spicy Mixed Vegetable Pickle)

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    Nyonya Acar (Spicy Mixed Vegetable Pickle)
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 500 gm cucumber quartered lengthwise, remove soft centre and cut into 4cm strips
    • 150 gm cabbage leaves cut into 2 1/2cm squares
    • 150 gm carrots cut into 4cm strips
    • 150 gm long beans cut into 4cm strips
    • 200 gm cauliflower cut into small pcs
    • 3 x red chillies
    • 3 x green chillies
    • 50 gm young ginger
    • 3 clv garlic
    • 3 x shallots
    • 50 gm dry prawns soaked and pounded
    • 10 x fresh chillies
    • 5 x dry chillies
    • 10 x shallots
    • 5 clv garlic
    • 2 x cm fresh turmeric root
    • 1 Tbsp. sliced galingale ( lengkuas )
    • 3 x candlenuts ( buah keras )
    • 2 x cm cube toasted belacan or possibly 1 tsp belacan pwdr
    • 1 stalk lemon grass sliced finely
    •     Vinegar mix
    • 100 ml vinegar
    • 200 ml water
    • 6 Tbsp. sugar
    • 1 tsp salt
    • 125 gm crushed peanut candy or possibly 100g roasted peanuts skinned and pounded
    • 4 Tbsp. roasted sesame seeds
    • 600 ml water
    • 400 ml vinegar
    • 2 Tbsp. salt
    • 2 Tbsp. sugar

    Directions

    1. Method:RUB cucumber slices with 1 tbsp salt. Leave aside for 1 hour. Wrap in clean towel or possibly muslin cloth and squeeze out excess liquid. Place cucumber slices on a tray and sun for 2 to 3 hrs. (This makes the cucumber crunchy.)
    2. For the other vegetables, sun them separately in trays for 1 to 2 hrs.
    3. Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the vegetables, one type at a time: Dip cucumber and cabbage in boiling mix for 2 to 3 seconds; scald the rest of the vegetables - except chillies - for 8 to 10 seconds. Drain vegetables at once in a colander.
    4. Heat oil in wok and fry the grnd ingredients till fragrant and the oil begins to separate. Stir in vinegar and water.
    5. Add in sugar and salt and bring to a boil then leave to cold completely.
    6. Stir in dry prawns, ginger, shallots and garlic and all the prepared vegetables. Remove and store in a porcelain jar or possibly a clean, dry glass jar. When about to serve, fold in peanuts and sesame seeds.
    7. Footnote: The acar will keep for two weeks in the fridge if peanuts have not been mixed in.

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