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| 20/1/2004 |
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Acar (Spicy Pickled Salad) Recipe by Amy Beh
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Ingredients
Vegetables:
400g cucumber
1 tbsp salt
200g cauliflower
200g cabbage
1 tsp salt
200g carrot
100g long beans
4–5 tbsp oil
Vinegar mixture for scalding the vegetables:
300ml vinegar
500ml water
3 tbsp sugar
1 tbsp salt
Ground spices (combined):
8 shallots
4 cloves garlic
2cm piece fresh turmeric root
2cm piece galangal
3 candlenuts
20–25 dried chillies (depending on how spicy you want it)
2 stalks lemon grass
1 tsp belacan granules
1 tbsp coriander powder
10–15 tbsp roasted pounded peanuts or pounded peanut candy (kong t’ng)
3 tbsp sesame seeds
Seasoning (A):
5–6 tbsp sugar
1˝ tbsp vinegar
Method
Quarter the cucumber lengthwise without peeling them. Remove its core and cut into 3–4cm long strips. Rub with salt and mix well, then leave aside for 1–2 hours. Use a muslin cloth to wrap the marinated cucumber slices, squeeze out excess liquid and sun for one whole day. Cut cauliflower into florets and sun for a few hours. Cut cabbage into squares of 2–3cm and rub lightly with salt then sun for 1–2 hours. Shred carrots into fine long strips and sun for a whole day.
Bring water, vinegar, sugar and salt to a boil. Scald the long beans rapidly. Remove and drain. As for the sun-dried vegetables blanch them separately. For cucumber and cabbage, 1–2 seconds; for carrots and cauliflower, 6–7 seconds. Drain the vegetables well in a colander.
Heat 4 tablespoons oil in a wok and sauté the ground spices until aromatic. Add (A) and bring to a quick boil then turn off the heat and allow to cool completely. Add in all the prepared vegetables. Stir to mix and bottle the acar and let it to pickle for 1–2 days. Just before serving mix in sesame seeds and roasted pounded ground peanuts or pounded candied peanuts.
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