Acar
Acar is a common Nyonya dish in Malaysia. It is a salad tastes crisp and combining the sweetness, spiciness and sourness of the rich taste, it is very appetizing and is deeply loved by our family.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 80 g Carrot
- 80 g Cucumber
- 80 g Cabbage
- 100 g Pineapple
- 40 g Long Bean
- Little Vinegar
- Little Sugar
- Little Salt
- 4 cloves Garlic
- 4 pcs Shallots
- 20 g Galangal
- 20 g Turmeric
- 10 pcs Dried Chillies
- 1 stalk Lemongrass
- 100 ml Water
- 10 g Belacan
- 50 g Palm Sugar
- 2 pcs Peanut Candy
- 1 tbsp Tamarind
- 1 tsp Salt
- 30 g Peanuts/Roasted Peanuts Chunk
- some Roasted White Sesame
- 2 tbsp Cooking Oil
Instructions
- 1
Dried chillies soak in water.
- 2
Heat the pan-fried peanuts until fragrant set aside to cool down then peel off the skin and pound it.
- 3
Cucumber cut into long pieces marinate with salt to dehydration.
- 4
Cut pineapple into pieces set aside.
- 5
Long bean, cabbage and carrots cut into long pieces put in a pot of boiling water which already added vinegar, sugar and salt. Cook until boiling again then wash off with cold water, drain it and set aside.
- 6
Put in soaked dried chillies, lemongrass, garlic, shallots, galangal, turmeric and water into blender and blend it into purée.
- 7
Pour cooking oil in heat pan, put in the puree and Belacan stir fry with medium-low heat until fragrant.
- 8
Add in tamarind juice, stir fry with medium-low heat until the water evaporated and come out some oil.
- 9
Turn off the heat, add in Palm sugar, salt and peanut candy stir well until melt.
- 10
Then add in cabbage, carrot, long bean, pineapple and peanut crush stir well.
- 11
Last sprinkle little white sesame and enjoy it.