Ingredients Jump to Instructions ↓

  1. 400g cucumber(kirby, japanese or english)

  2. 200g cabbage

  3. 200g carrot

  4. 100g long beans Vinegar mixture for blanching the vegetables:

  5. 300ml vinegar

  6. 500ml water

  7. 3 tbsp sugar

  8. 1 tbsp salt Ground spices :(Blend until it becomes a paste)

  9. 8 shallots

  10. 4 cloves garlic

  11. 2cm piece fresh turmeric root

  12. 2cm piece galangal

  13. 3 candlenuts

  14. 20 dried chillies (soak in hot water)

  15. 2 stalks lemon grass

  16. 1 tsp roasted belacan

  17. 5 tbsp roasted pounded peanuts

  18. 3 tbsp roasted sesame seeds

  19. 4 tbsp oil Seasoning :

  20. 2 tbsp of tamarind(soak with 4 tbsp water and sieved)

  21. 5 tbsp sugar

  22. 2 tbsp vinegar salt to taste

Instructions Jump to Ingredients ↑

  1. Quarter the cucumber lengthwise without peeling them. Remove its core and cut into1 inch long strips. Cut long beans into 1 inch length. Remove the center stem of cabbage and cut them into 1 inch pieces. Tear the leaves into 2 inch squares. Julienne carrots into fine strips of 1 inch in length. Bring water, vinegar, sugar and salt to a boil. Scald the vegetables following the this order: 1. long beans 2. Cucumber 3. Carrots 4. Cabbage Remove and drain. The cucumber and cabbage have to be squeezed to rid of as much excess liquid as possible. Heat the 4 tablespoons oil in a wok and saute the ground spices until aromatic. Add seasoning and bring to a quick boil, turn off the heat and allow to cool completely. Add in all the prepared vegetables. Stir to mix and bottle the acar. Allow the acar to pickle for a day. Just before serving mix in sesame seeds and roasted pounded ground peanuts Serves


Send feedback