Saturday, December 1, 2012

Acar Recipe (Pickled Vegetables)

Acar Recipe (Pickled Vegetables) by Nicole Tan: 
Ingredient A:
·         Cucumber - 300g
·         Long beans300g
·         Cabbage - 300g
Ingredient B (To be mixed):
·         Sugar - 2 cups
·         Mizkan Rice Vinegar - 1½ cups
·         Salt2 tablespoons
·         Tamarind Paste 2 tablespoons (mix with 1 cup of water)   
      Ingredient C (Grind them):
·         Dried Chili - 50 pieces
 Shallot - 20 pieces
       Belacan - 1 small piece (about size of a dice)
·         Turmeric -   ½ inch
·         Ginger -   ½ inch
      Ingredient D (To be roasted):
·         Peanuts (grind) - 300g
·         Sesame 150g

      1. Cut Ingredient A into 1-inch long.
      2. Bring a boil to 5 cups of water in a stock pot; add in 2 cups of distilled vinegar. Boil Ingredient A shortly (about a minute) and drain them.
     3.  Heat oil in a wok, add in Ingredient C and fry until fragrant. Then add in Ingredient B and mix well. Leave the stove and set aside until cold. Add in the drained Ingredient A and mix well. Store in a glass bottle and preserve it in the refrigerator at least a day before serving. When serve, top with the ground peanuts and sesame. Serve chill.


No comments:

Post a Comment