Name: Malaysian Acar – Mixed Pickled Vegetables
Cuisine: Malaysia
Ingredients: Carrots: 100g; Cucumber: 300g; Salt: 1 Tbsp.; Beans: 150g Long; Cabbage: 200g; Water; Red Chillies: 100g Fresh; Red Chillies: 50g Dried; Shallots: 8; Garlic Cloves: 6; Lemongrass Stalk: 1; Candlenuts: 5; Turmeric: 15g; Belacan: 20g Toasted; Cooking oil: 4 Tbsps.; Tamarind Juice: 200 ml; Sugar; Peanuts: 100g Roasted

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Ingredients

	100g Carrots Peeled, sliced and washed
	300g Cucumber Sliced
	1 Tbsp. Salt
	150g Long Beans Chopped
	200g Cabbage Roughly chopped
	Water
	100g Fresh Red Chillies Chopped
	50g Dried Red Chillies Soaked
	8 Shallots
	6 Garlic Cloves
	1 Lemongrass Stalk Chopped
	5 Candlenuts
	15g Turmeric
	20g Toasted Belacan
	4 Tbsps. Cooking oil
	200 ml Tamarind Juice
	Sugar As per taste
	100g Roasted Peanuts

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Features:

Cuisine:

Malaysia

Medium

Ingredients

100g Carrots
Peeled, sliced and washed
300g Cucumber
Sliced
1 Tbsp. Salt
150g Long Beans
Chopped
200g Cabbage
Roughly chopped
Water
100g Fresh Red Chillies
Chopped
50g Dried Red Chillies
Soaked
8 Shallots
6 Garlic Cloves
1 Lemongrass Stalk
Chopped
5 Candlenuts
15g Turmeric
20g Toasted Belacan
4 Tbsps. Cooking oil
200 ml Tamarind Juice
Sugar
As per taste
100g Roasted Peanuts

Directions

Author- Plated Asia

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Steps

1 Done	First, peel and wash the carrots. Cut them into finger-long thin slices and keep it aside in a bowl. Then, cut the cucumbers into halves without peeling off the skin and remove the seeds and flesh. Cut into thin slices and put them with the carrots. Add 1 tablespoon of salt for pickling. Set it aside for at least 20 minutes.
2 Done	Now, chop off the long beans and cabbage, and keep them aside for later. After 20 minutes, squeeze out the salty water from the pickle as much as you can using a clean dry cloth.
3 Done	Then, leave it to dry. Next, blanch the chopped beans and cabbage for about 30 seconds and drain. Place the beans and cabbage on a clean cloth and pat them dry.
4 Done	Meanwhile, in a blending jar, add in 50 grams of soaked dried red chillies, 8 peeled shallots, 6 garlic cloves, 1 chopped lemongrass stalk, 5 candlenuts, 15 grams of turmeric, and 20 grams of toasted belacan. Blend everything together and add oil in case the chilli paste is dry.
5 Done	Next, heat 4 tablespoons of cooking oil and sauté the chilli paste for 5 to 7 minutes. To this, add 200 millilitres of tamarind juice and sugar to taste. Once cooked, turn off the heat and add the carrot, cucumber, cabbage and beans. Also, add 100 grams of crushed roasted peanuts.
6 Done	Mix everything together and refrigerate the acar in an airtight container so that all its flavours seep into the vegetables. You may serve this as an accompaniment for nasi lemak or satay.