Recipes - Malaysian & Singaporean

Achar (Nyonya Style Pickled Vegetables)
Achar - 10 tips to plan an asian meal


A popular appetizer, the Acar or Achar is the Nyonya style pickled vegetable that is popular in Malaysia, Indonesia and Singapore. This sour dish provides a tangy twist to any dish!
Cooking Time: < 15mins
Serves:5 to 8
Total time: 15mins - 30mins
Course: Side
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

300g cucumber (cut 3cm lengthwise)
150g cabbage (roughly cut into small pieces)
50g carrot (peeled and cut into 4cm pieces)
50g long beans (cut into 4cm pieces)
50g roasted peanuts (ground)
2 tbsps white sesame seeds (roasted)
1 tbsp salt
1 tbsp sugar (to taste)
3 tbsps cooking Oil
50ml rice vinegar

Spice paste

5 shallots
6 fresh red chillies
1 tsp turmeric powder
2 candlenuts
30ml water




Steps:
  1. Mix all the vegetables with 1 tbsp salt. Leave aside in a colander to drain off excess liquid for about 30 mins to get the crunchiness. This step can be skipped, if you prefer your vegetables to have softer bite.
  2. Blend the spice paste in a food processor.
  3. Heat up the wok on medium heat. Heat oil and fry the blended spice paste until aromatic. Add vinegar and water, bring to boil. Add salt and sugar to taste.
  4. Turn off fire, add all vegetables into the work and stir well, ground peanuts, sesame seeds.
  5. Dish out, garnish with peanuts and sesame seeds, let it cool to store in a jar or container. Keep chilled in the fridge.

Note: Achar taste best overnight after the flavours have developed. It can last for about 4 weeks.


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Achar (Nyonya Style Pickled Vegetables)

Achar (Nyonya Style Pickled Vegetables)

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A popular appetizer, the Acar or Achar is the Nyonya style pickled vegetable that is popular in Malaysia, Indonesia and Singapore. This sour dish provides a tangy twist to any dish!

Cooking Time: < 15mins
Serves: 5 to 8
Total time: 15mins - 30mins
Course: Side
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

300g cucumber (cut 3cm lengthwise)
150g cabbage (roughly cut into small pieces)
50g carrot (peeled and cut into 4cm pieces)
50g long beans (cut into 4cm pieces)
50g roasted peanuts (ground)
2 tbsps white sesame seeds (roasted)
1 tbsp salt
1 tbsp sugar (to taste)
3 tbsps cooking Oil
50ml rice vinegar

Spice paste

5 shallots
6 fresh red chillies
1 tsp turmeric powder
2 candlenuts
30ml water

Instructions
  1. Mix all the vegetables with 1 tbsp salt. Leave aside in a colander to drain off excess liquid for about 30 mins to get the crunchiness. This step can be skipped, if you prefer your vegetables to have softer bite.
  2. Blend the spice paste in a food processor.
  3. Heat up the wok on medium heat. Heat oil and fry the blended spice paste until aromatic. Add vinegar and water, bring to boil. Add salt and sugar to taste.
  4. Turn off fire, add all vegetables into the work and stir well, ground peanuts, sesame seeds.
  5. Dish out, garnish with peanuts and sesame seeds, let it cool to store in a jar or container. Keep chilled in the fridge.

Note: Achar taste best overnight after the flavours have developed. It can last for about 4 weeks.

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