Recipes - Malaysian & Singaporean

Acar (Mixed Vegetable Pickle)
Acar


Acar is a Peranakan Nyonya dish, and yet another authentic Malaysian dish. It is a beautiful crunchy pickled vegetable dish that is famous for its appetising sweet, sour and spicy flavours. Allow your acar to marinate into its sauce overnight in the fridge as it will taste better. It is delicious eaten cold as a condiment with rice or served with nasi lemak. Acar is usually prepared in bulk and may be easily stored in tightly sealed jars for up to 4 weeks.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: > 120mins
Course: Side
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

1kg carrot (cut to matchsticks of 3cm length)
1kg cauliflower (cut to 3cm length)
1kg french bean (cut to 3cm length)
1kg long bean (cut to 3cm length)
300g red chillies (deseeded and sliced diagonal)
3kg cucumber (deseed and cut to 3cm length)
500g sugar
100g salt (or to taste)
1 bottle rice vinegar (to boil the vegetables, use 1 part vinegar to 2 parts water or according to taste)
300g tamarind (soaked until soft)
1kg peanuts (roasted and ground coarsely)
200g sesame seeds (toasted)
2/3 cups oil

Spices (blended)

500g shallots
300g garlic
200g kunyit (turmeric)
200g lengkuas (galangal)
8 stalks serai (lemongrass)
300g belachan (shrimp paste) (toasted)
300g dried chilli (soak in warm water for 10 minutes)




Steps:
  1. Soak cucumber in salt and wash away the salt after 30 mins.
  2. Boil all other cut vegetables with vinegar and drain. Set aside to dry.
  3. Toast sesame seeds and set aside.
  4. Roast peanuts, remove and cool. Crush the peanuts.
  5. Heat oil and fry blended spices with oil until golden in colour. Set aside.
  6. Add sugar and tamarind to taste.
  7. Mix all pickled vegetables with fried spices well. (Squeeze cucumber dry before adding to fried spices)
  8. Add ground peanuts and sesame seeds to complete the acar. Pack acar in tightly sealed jars it can be refrigerated for 2-4 weeks.

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Acar (Mixed Vegetable Pickle)

Acar (Mixed Vegetable Pickle)

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Acar is a Peranakan Nyonya dish, and yet another authentic Malaysian dish. It is a beautiful crunchy pickled vegetable dish that is famous for its appetising sweet, sour and spicy flavours. Allow your acar to marinate into its sauce overnight in the fridge as it will taste better. It is delicious eaten cold as a condiment with rice or served with nasi lemak. Acar is usually prepared in bulk and may be easily stored in tightly sealed jars for up to 4 weeks.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: > 120mins
Course: Side
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

1kg carrot (cut to matchsticks of 3cm length)
1kg cauliflower (cut to 3cm length)
1kg french bean (cut to 3cm length)
1kg long bean (cut to 3cm length)
300g red chillies (deseeded and sliced diagonal)
3kg cucumber (deseed and cut to 3cm length)
500g sugar
100g salt (or to taste)
1 bottle rice vinegar (to boil the vegetables, use 1 part vinegar to 2 parts water or according to taste)
300g tamarind (soaked until soft)
1kg peanuts (roasted and ground coarsely)
200g sesame seeds (toasted)
2/3 cups oil

Spices (blended)

500g shallots
300g garlic
200g kunyit (turmeric)
200g lengkuas (galangal)
8 stalks serai (lemongrass)
300g belachan (shrimp paste) (toasted)
300g dried chilli (soak in warm water for 10 minutes)

Instructions
  1. Soak cucumber in salt and wash away the salt after 30 mins.
  2. Boil all other cut vegetables with vinegar and drain. Set aside to dry.
  3. Toast sesame seeds and set aside.
  4. Roast peanuts, remove and cool. Crush the peanuts.
  5. Heat oil and fry blended spices with oil until golden in colour. Set aside.
  6. Add sugar and tamarind to taste.
  7. Mix all pickled vegetables with fried spices well. (Squeeze cucumber dry before adding to fried spices)
  8. Add ground peanuts and sesame seeds to complete the acar. Pack acar in tightly sealed jars it can be refrigerated for 2-4 weeks.

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