Malaysian food: Nyonya Acar (Spicy Mixed Vegetable Pickle)

Today i cooked Spicy Mixed Vegetable Picke (Nyoya Acar) again. Rushing to the supermarket to get all the ingredients ready and started preparation at noon time. The dish best serve with white jasmine rice. Keep the Acar in the fridge which last for 5-7 days. Heavenly!

Acar can either serve chilled or hot (microwave for 30 seconds)

Ingredients
500g cucumber, quartered lengthwise (soft centre removed) and cut into 4cm strips
150g cabbage leaves, cut into 2.5cm squares
150g carrots, cut into 4cm strips
150g long beans, cut into 4cm strips
200g cauliflower, cut into small pieces
50g dried prawns, soaked and poundedHalved and cut into 4cm strips:
3 red chillies
3 green chilliesSlice thinly:
50g young ginger
3 cloves garlic
3 shallotsGrind:
10 fresh chillies
5 dried chillies
10 shallots
5 cloves garlic
2cm fresh turmeric root
1 tbsp sliced galingale (lengkuas)
3 candlenuts (buah keras) --i omited this one! dun know where to buy!
2cm cube toasted belacan or 1 tsp belacan powder
1 stalk lemon grass, sliced finely



Vinegar mixture:
100ml vinegar
200ml water
5 to 6 tbsp sugar
1 tsp salt
125g crushed peanut candy or 100g roasted peanuts, skinned and pounded
4 tbsp roasted sesame seedsFor scalding vegetables:
600ml water
400ml vinegar
2 tbsp salt
2 tbsp sugar


Method

1)Rub cucumber slices with 1 tbsp salt. Leave aside for one hour. Wrap in clean towel or muslin cloth and squeeze out excess liquid. Place cucumber slices on a tray and sun for two to three hours (this makes the cucumber crunchy).

2)For the other vegetables, sun them separately in trays for one to two hours.

3)Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the vegetables, one type at a time: dip cucumber and cabbage in boiling mixture for two to three seconds; scald the rest of the vegetables - except chillies - for eight to 10 seconds.

Drain vegetables at once in a colander.

4)Heat oil in wok and fry the ground ingredients until fragrant and the oil begins to separate. Stir in vinegar and water. Add sugar and salt and bring to a boil, then leave to cool completely.

5)Stir in dried prawns, ginger, shallots and garlic and all the prepared vegetables.

6)Remove and store in a porcelain jar or a clean, dry glass jar. When about to serve, mix in peanuts and sesame seeds.

NoteThe acar will keep for two weeks in the fridge if peanuts have not been mixed in.



** Recipe adapted from http://kuali.com/recipe


Thanks to my 2 little food porn model:)