Acar is spicy pickled mixed vegetables. In Malaysia, it is a popular Penang Nyonya side dish. This Acar recipe is not the authentic Penang Nyonya Acar recipe. For Penang acar, vinegar is added into the spice paste instead of assam jawa. My family’s hometown is Ipoh, Malaysia, so I’m used to acar flavours from Ipoh. I tried the Acar Awak recipe from “Nyonya Flavours, A Complete Guide to Penang Straits Chinese Cuisine” but it didn’t taste like that one I have in Ipoh. So I consulted my auntie who is very good in making Acar and she told me she adds assam jawa instead of vinegar. To me it taste better than vinegar. This recipe is a vegetarian version.
Ingredients:
- 450 grams Cucumber 黄瓜450克
- 100-125 grams Carrot 红萝卜100-125克
- 100 grams Long Bean 长豆 100克
- 250 grams Cabbage 包菜250克
- 300 grams Pineapple 黄梨300克
- 3/4 teaspoon salt ( (for cucumber) 盐3/4茶匙 (放入黄瓜)
For blanching vegetables:
- 600 ml water 水600毫升
- 400 ml white rice vinegar 白醋400毫升
- 2 tablespoon salt 盐2汤匙
- 2 tablespoon sugar 糖2茶匙
For spice paste:
- 100 grams red chilli 辣椒100克
- 5 grams dried chilli 干辣椒5克
- 3 cm fresh turmeric 黄姜3厘米
- 3 slices galangal 高良姜3片
- 4 candlenuts 石古仔4粒
- 1 stalk lemongrass 柠檬草1枝
- 3 teaspoon coriander powder 芫荽粉3茶匙
- 1 teaspoon tamarind paste /assam jawa 阿三膏1茶匙
- 100ml hot water 热水100毫升
- 80ml 1/3 cup cooking oil 油80毫升1/3杯
- Optional (如果可以放入）: 4 cloves garlic 大蒜 4瓣 10 shallots 小洋葱 10粒
Seasoning:
- 1 teaspoon salt 盐1茶匙
- 3-4 tablespoon sugar 糖3-4汤匙
Garnishing:
- roasted peanuts and sesame seeds 花生和芝麻
Step-by-step method: