Step 1

Spread raw peanuts evenly on a baking tray, preheat the oven, and bake at 170°C/340°F for 15 minutes, or until golden brown. Set aside to cool completely before removing the skin of the peanuts. Note: Baking time may vary depending on your oven. Crush the peanuts with a food processor.

Step 2

Toast white sesame seeds in a dry pan over medium heat for about 3-4 minutes until golden brown and fragrant.

Step 3

Wash and clean carrot, long beans, cucumber, and cabbage, cut into 3 cm thin strips.

Step 4

Mix vegetable strips with 2 Tablespoons of salt, marinate for 30 minutes.

Step 5

Discard leftover liquid, rinse with clean water, drain through with a colander.

Step 6

Bring a large pot of water to a full rolling boil, blanch, or briefly cook the vegetable strips for 60 seconds.

Step 7

Spread evenly on a clean cloth, air drying using a fan, or place in a well-ventilated area to dry the vegetable strips for at least an hour.

Step 8

Cut pineapple into short strips, about 3 cm in length.

Step 9

Add some oil to a skillet, stir-fry pineapple over high heat for 2-3 minutes, or until heated through.

Step 10

Add 2 stalks of lemongrass, 200g fresh chili (de-seed), 80g shallot, 30g garlic, 12g galangal, 5g dry chili (de-seed), ½ tsp turmeric, 160g oil in a blender. Process all ingredients to a smooth chili paste.

Step 11

Add 4 tbsps of oil, pour chili paste into the cooking pan, bring to the boil. Reduce to medium or medium-low heat, cook for 8-10 minutes until fragrant.

Step 12

Stir in 100 g sugar, 1 tsp salt, and 150 ml rice vinegar, bring the mixture to boil.

Step 13

Scoop off excess oil from the chili paste. Mix in vegetables and pineapple, turn off the heat.

Step 14

Stir in sesame seeds and peanuts.

Step 15

Allow cooling completely before storing it. Keep nyonya acar refrigerated for up to a month.