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Ingredients :
- 500g cucumber, quartered lengthwise (soft centre removed) and cut into 4cm strips
- 150g cabbage leaves, cut into 2.5cm squares
- 150g carrots, cut into 4cm strips
- 150g long beans, cut into 4cm strips
- 200g cauliflower, cut into small pieces
- 50g dried prawns, soaked and pounded
- 3 red chillies halved and cut into 4cm strips
- 3 green chillies halved and cut into 4cm strips
- 50g young ginger slice thinly
- 3 cloves garlic slice thinly
- 3 shallots slice thinly
- 10 fresh chillies grind
- 5 dried chillies grind
- 10 shallots grind
- 5 cloves garlic grind
- 2cm fresh turmeric root grind
- 1 tbsp sliced galingale (lengkuas) grind
- 3 candlenuts (buah keras) grind
- 2cm cube toasted belacan or 1 tsp belacan powder grind
- 1 stalk lemon grass, sliced finely grind
- 100ml vinegar for vinegar mixture
- 200ml water for vinegar mixture
- 5 to 6 tbsp sugar for vinegar mixture
- 1 tsp salt for vinegar mixture
- 125g crushed peanut candy or 100g roasted peanuts, skinned and pounded for vinegar mixture
- 4 tbsp roasted sesame seeds for vinegar mixture
- 600ml water for scalding vegetables
- 400ml vinegar for scalding vegetables
- 2 tbsp salt for scalding vegetables
- 2 tbsp sugar for scalding vegetables
Directions :
- Rub cucumber slices with 1 tbsp salt. Leave aside for one hour. Wrap in clean towel or muslin cloth and squeeze out excess liquid. Place cucumber slices on a tray and sun for two to three hours (this makes the cucumber crunchy).
- For the other vegetables, sun them separately in trays for one to two hours.
- Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the vegetables, one type at a time: dip cucumber and cabbage in boiling mixture for two to three seconds; scald the rest of the vegetables - except chillies - for eight to 10 seconds. Drain vegetables at once in a colander.
- Heat oil in wok and fry the ground ingredients until fragrant and the oil begins to separate. Stir in vinegar and water. Add sugar and salt and bring to a boil, then leave to cool completely.
- Stir in dried prawns, ginger, shallots and garlic and all the prepared vegetables. Remove and store in a porcelain jar or a clean, dry glass jar. When about to serve, mix in peanuts and sesame seeds.
Note :
The acar will keep for two weeks in the fridge if peanuts have not been mixed in.
This entry was posted
on Tuesday, May 05, 2009
and is filed under
Recipes : Vegetable
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