Acar ingredients:
Vegetables-
200g cauliflower
2 cucumbers
2 carrots
200g long beans
200g pineapple, cut into small pieces
Blended ingredients:
10-15 dried chilli
5 cloves garlic
5 shallots
Thumb size fresh turmeric
20g galangal
1 tbsp soaked dried shrimps
20 soaked dried chili
2 fresh chili
4 candle nuts
20g toasted belacan (shrimp paste)
1 lemongrass, white parts only (chopped)
80-100ml water
Seasoning:
2 tbsp brown sugar
80ml vinegar
1/2 tsp salt
2-3 tbsp oil for cooking
Other toppings:
100g roasted peanuts, crushed
50g toasted white sesame seeds
Method:
1.) Wash and cut the cucumber into long strip. (Remove the seeds).
2.) Marinate the cucumber with the salt for about 30 minutes. (Squeeze out all excess water from the cucumber and set aside).
3.) Add all the blend ingredients into the blender, blend till smooth paste. Set aside.
4.) Cut the pineapple and cauliflower into small pieces and set aside. Cut the long beans and carrot into long strips, about 2 inches long. Boil a pot of water, then briefly blanch the cauliflower, carrots and long beans. Drain and set aside.
5.) Heat 2-3 tbsp oil, add in the blended ingredients. Sauté over medium low heat for 2 minutes. Add in all the seasoning ingredients, cook for another 1-2 minutes.
6) Remove from heat and leave it until warm.
7) Lastly add in the blanched vegetable, pineapple, crushed peanut and toasted sesame seeds. Mix well till all combine.
7.) Let them cool down completely. Transfer to a glass jar. Store in the refrigerator and kept in the fridge for about 1 week.
#acartimun #pickledvegetables #asianfood #easyrecipe #foodpassionical #recipe
Moon cooking “foodpassionical”