Following the tradition from last year, I again prepare acar this year. This recipe was taken and adapted from Lily's Wai Sek Hong Acar. (thanks Lily !).Ingredients:
Vegetables:
2 cucumber, half, scoop out seeds, slice thinly
A few leaves cabbage, cut into pieces of 1 x 1 inch
2 small carrot cut into strips
Vinegar mixture for blanching the vegetables:
300ml vinegar (I used rice vinegar)
500ml water
1 tbsp salt
Ground spices :(Blend until it becomes a paste - I used pestle)
3 shallots
4 medium size cloves garlic
2cm piece fresh turmeric root (about 1 ts powder turmeric)
3 candlenuts
6 red chillies
1 tbs nyonya sambal chilly (my short cut to belachan) :). You can find it at most Ranch Market.
3tbsp oil
Seasoning :
2 tbsp of tamarind(soak with 4 tbsp water and sieved)
5 tbsp sugar
2 tbsp vinegar
salt to taste
Method:
Bring water, vinegar, sugar and salt to a boil.
Scald the vegetables following the this order: cucumber, carrots, cabbage.
Remove and drain.The cucumber and cabbage have to be squeezed to rid of as much excess liquid as possible. Heat the 4 tablespoons oil in a wok and saute the ground spices until aromatic.Add seasoning and bring to a quick boil, turn off the heat and allow to cool completely.Add in all the prepared vegetables. Stir to mix and bottle the acar.Allow the acar to pickle for a day. I added more vinegar to the bottle because hubby like it more tangy.
Bring out the kerupuk !
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