Achar/ Acar is a mixture of pickled vegetables commonly served in Asian cuisine. It's generally made with different types of vegetables and fruits such as cucumber, carrots, pineapple, long beans, and cabbage, pickled in a well-seasoned vinegar concoction. It's an excellent side dish to increase appetite and goes well with greasy food such as nasi lemak and deep-fried food, it even tastes good on its own. During Chinese New Year, we serve Achar with prawn crackers and that's my top favorite pairing! ;)
The Achar recipe that I'm sharing here is a simplified version of Peranakan/ Nyonya Achar.
Ingredients:
中文食谱：请在网页的右边点击Translate，然后选择中文翻译
2 Cucumber
1-2 Carrot
1/2 Pineapple
1/2 tsp Turmeric Powder
100g Rice Vinegar
100g Water
100g Sugar
1/2 tsp Salt (additional 2 tsp to dehydrate cucumber and carrots)
80g or more Gound Peanuts
2-3 tbsp Toasted Sesame Seeds
Some oil for cooking
(A)
3 Shallot
1 Onion
5 Dried Chili
3 cloves Garlic
2 Candle Nuts
1/2 thumb size Galangal
2-3 Red Chili
1 Lemongrass
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Method:
1. Cut cucumber and carrot into strips, mix with 2 tsp salt, let it sit for an hour, squeeze out the liquid, set aside.
2. Add ingredients (A) and some water (optional) into a blender, blend till smooth. I'm using Ninja Intellisense blender which is very effective and quick, take only seconds to blend the ingredients into a paste. 👉 If you do not have a blender, you can consider getting a Ninja Intellisense System. Besides blending spices, the blender can be used to crush ice to make smoothie, shakes, ice cream, and all kinds of drinks. The processor also comes with a dough blade for preparing cookie dough and bread dough, a processor for puree, process/ chop veggies, and meat for making salad, patties, nuggets, etc.
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3. Heat some oil in a pan/ wok, add in the paste and turmeric powder. Stir fry till the oil seeps through. Add in vinegar, water, salt, and sugar. Bring mixture to a boil, you may adjust the taste to your own preferences.
4. Let it cooled for a while.
5. Combine all ingredients together, leave it to cool completely. Store in airtight jar/ glass containers. Keep refrigerated and serve the next day. Best consumed within 1-2 weeks.
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