Acar Recipes
Achar Penang
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RECIPE FOR PENANG ACHAR
Ingredients A:
About 8 cucumbers ( remove seeds, cut into 3 cm sticks, add 1 tbsp salt, toss and leave aside for 1hr. Squeeze out the water using a clothbag)
1 Carrot (cut into 3 cm sticks)
1/2 Big Cauliflower , cut into florets, not too small
1/2 big Cabbage, cut into 3 in pieces
4 Red Chilli, deseed and cut into 2cm pcs
** All vegetables to be laid out in trays and sunned for about 30 mins. Turn the vegetables after about 15 min. Not too long under the sun, otherwise they will become chewy and not crunchy. Then leave on counter or table to be air dried for a couple of hours.
Ingredients B: Ground / blended Rempah ( use about 250g )
2 stalks Serai
1 1/2 in Galangal
2 in fresh Tumeric
12 Shallots
20 - 25 soaked deseeded Dried Chilli
4 deseeded fresh Chilli
2 pips Garlic
3-4 Candlenuts
Other ingredients:
2 Cups Rice Vinegar
2 Cups Sugar or more
250g -300g ground Roasted Peanuts
50g roasted White Sesame Seeds
3 -4 tsp salt ( to taste )
Method:
Heat up oil ( about 2 cups) in wok. Add Rempah or ground ingredients and stir fry until fragrant and oil breaks.
Add 1/2 of the sugar and stir fry. Add the rice vinegar, salt and the rest of the sugar.
When mixture boils put in all the vegetables and mix well. Taste test. Add the peanuts and sesame seeds and cook for a while until all well combined.
Transfer to bottles or containers when achar has cooled down. Refrigerate if take a long time to finish.
ACAR INSTANT
Pineapple Acar
Ingredients
1 Large Cucumber
1 pc of Red Onion
3 pcs of Bird's Eyed Chilli
1 Riped Pineapple
4-5 Stalk of Mint (Leaves - for garnishing)
1/2 Cup of White Vinegar
3-4 Tbsp of Sugar
1 tsp of Salt
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