Achar (Nonya Style Picked Vegetables)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: miss tam chiak http://www.misstamchiak.com/
| Ingredients | |
| 300g | Cucumber – cut lengthwise 1½ inch |
| 150g | Cabbage – roughly cut into big pieces |
| 50g | Carrot – peeled and cut into 1½ inch |
| 4 slices | pineapple – cut into 1½ inch |
| 50g | Roasted Peanuts – ground |
| 2 tablespoon | White Sesame Seeds – roasted |
| 1 tablespoon | Salt |
| 1 tablespoon | Sugar, or to taste |
| 3 tablespoons | Cooking Oil |
| 50ml | Rice vinegar |
| Spice Paste | |
| 5 | Shallots |
| 6 | fresh Red Chilies |
| 1 teaspoon | turmeric powder |
| 2 | Candlenuts |
| 30ml | Water |
Instructions
Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes to get the crunchiness. If you prefer your vegetables to have
softer bite, you can skip this step.
Blend the spice paste in a food processor.
Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar and water, bring to boil. Add salt and sugar to taste.
Turn off fire, add all vegetables, ground peanuts, sesame seeds into the wok and stir well.
Dish out, let it cool to store in a jar or container. Keep chilled in the fridge. Achar taste best overnight after the flavours have developed. It can last for about 4 weeks.
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