A sweet, sour dish to spice up a meal.
Acar is a vegetable pickle popular in Indonesia, Malaysia, and Singapore. In Indonesia acar is made from cucumber, carrot, shallot, pineapple, chilli and marinated in a sweet and sour solution of sugar and vinegar. it is usually used as condiment to accompany grilled foods such as satay, or eaten as a complete dish.
Here is the recipe for making this mouth-watering dish.
- 300grams cucumber, cut lengthwise 1½ inch
- 150gram cabbage, roughly cut into small pieces
- 50 grams carrot, peeled and cut into 1½ inch
- 50 grams long beans, cut into 1½ inch
- 50 grams roasted peanuts, ground
- 2 tablespoons white sesame seeds – roasted
- 1 tablespoon salt
- 1 tablespoon sugar, or to taste
- 3 tablespoons cooking oil
- 50 millilitres rice vinegar
- Spice paste
- 5 shallots
- 6 fresh red chillies
- 1 teaspoon turmeric powder
- 2 candlenuts
- 30 millilitres water
Mix all the vegetables with 1 tablespoon salt. Leave aside in a colander to drain off excess liquid for about 30 minutes to get the crunchiness. This step can be skipped, if you prefer your vegetables to have a softer bite.
Blend the spice paste in a food processor.
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.
Turn off fire, add all vegetables into the work and stir well. Ground peanuts and sesame seeds.
Dish out, garnish with peanuts and sesame seeds, let it cool to store in a jar.
Acar tastes better overnight after the flavours have developed. It can last for about four weeks when kept in a container and keep chilled in the refrigerator.