(Nyonya) Acar

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 !