acar awak

Acar Awak  Recipe (Nyonya Spicy Mixed Vegetable Pickle).

Acar Awak

300 g cucumber (cut lengthwise with the skin and seeds on)

cabbage

carrot

beans

peanuts,

salt

sugar

shallots

red chilies

turmeric (or some turmeric powder)

candle nuts

tamarind pulp (about golf ball size)

water

Soak the tamarind pulp in water for 15 minutes. Squeeze and extract the juice and set aside.

Blend the spice paste in a food processor and set aside.

Heat up a wok and add oil. Stir-fry the spice paste until aromatic. Add tamarind juice and bring to boil. Add salt and sugar to taste.

Add all vegetables into the wok and turn off the fire immediately. Add ground peanut, stir to mix well.

Dish out, let cool and serve. Acar is best served overnight.

Nyonya Acar (Acar Awak) a spicy mixed pickled vegetable from the Peranakan community. This pickled vegetable dish has a perfect combination of sweet, sour, and spicy with a rich nutty flavor.

Peranakan Style Nyonya Acar Recipe

g peanut

80 g white sesame seeds

bean

cucumber

tbsps salt

pineapple

lemongrass

red chilli (de-seed)

shallot

g garlic

g Galangal

g dried chilli (de-seed)

turmeric

tbsps oil

ml rice vinegar

g sugar

bake &amp; chop peanuts

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.

Toast white sesame seeds

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

Cut veggies

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

marinate veggies with salt

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

rinse veggies

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

blanch veggies

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

dry veggies

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.

Cut pineapple

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

stir-fry pineapple

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

prepare chili paste

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.

cook chili paste

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.

Add sugar, salt &amp; vinegar

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

Add in veggies

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

Add in sesame &amp; peanuts

Serve

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

https://www.youtube.com/watch?v=Ocx9JHJ87PM

Nyonya Acar, is a mixed pickled vegetable. It has a perfect combination of sweet, sour, and spicy taste with a rich nutty flavor. This unique traditional dish is no stranger to those growing up around the Peranakan community in Malaysia and Singapore.
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