Acar Recipe (Pickled Vegetables)

Acar Recipe (Pickled Vegetables) by Nicole Tan: 

Ingredient A:

·         Cucumber - 300g

·         Long beans -  300g

·         Cabbage - 300g

  

Ingredient B (To be mixed):

·         Sugar - 2 cups

·         Mizkan Rice Vinegar - 1½ cups

·         Salt -  2 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

      Method:

      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.