Acar is a kind of pickle vegetable which can be found in wet market, hawker stall or restaurant, especially Nyonya restaurant.
Every Chinese New Year, my sister will make this acar awak and acar chilli. Yes, you heard me , CNY only....haha. And I love it very much.
I didn't realized that my sister acar is acar awak until Wendy post it on her blog.Well, I guess Northern Nyonya and Southern Nyonya has a quite similar taste bud.....huh!?
We are not a fan of long beans, so I reduced it, and added more cabbage.
Here's the recipe from Wendy , with a slightly modefication
15 gm dried chillies ( 15 pcs) , seeds removed and soaked til soft
4 cloves garlic
15 gm galangal
10 gm turmeric
Grind all the above ingredients to a paste. Set a side.
600 gm cucumber + 1 tsp salt
300 gm cabbage( I added more)
150 gm carrots
150 gm long beans ( I reduced it)
200 gm pineapple ( I used whole pineapple)
Core the cucumber and cut into thick sticks.Salt it and let it sit as you cut the other vegetables.
Peel carrot and cut thick stick same length as cucumber.
Rinse cabbage and cut or tear cabbage leaves into fairly large pieces.
Break/cut long beans into similar length with other vegetables.
Cut pineapple into small pieces.
By now, the cucumber should have softened. Rub and squeze the cucumber to release the juices and rinse with water.
After these steps Wendy sun dry them, which I didn't do , due to the hazing weather.
300 ml water
300 ml rice vinegar
1 tsp salt
1 tsp sugar
Heat the blanching liquid until boiling, add in the vegetables by portions. Dish up and drain.
2 tsp salt
100 gm sugar ( I used 150 gm)
40 ml vinegar
150 gm skinless peanut ( crush)
30 gm toasted sesame seeds
Heat about 1/2 cup oil in a wok.
Saute the sambal paste until it turns almost dry and looks glossy.
Add in salt,sugar and rice vinegar and bring back to a boil.
Put in blanched vegetables, peanut and sesame seed.
Toss well for a few second and turn off the heat.
Transfer into a cleaned container( preferably glass or stainless steel)and let it sit for 12 hours at room temperature.Keep it chilled after that.
I am submitting this post to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies