I have always wanted to make Acar but after seeing the recipe for the first time I was put off as because it had so many steps. I finally attempted it recently using the recipes from Nonya Flavours Cookbook with some modifications.  I chose this recipe because I prefer the Penang style of Acar which has a little more herb and aromatics.

I was happy to watch the Acar disappear as soon as I put it on the table!

Penang Nyonya Acar Recipe

INGREDIENTS:

600g (3 medium size) cucumber

1 tbsp + 1 tsp salt

300g (3 medium size) carrot

300g cabbage

200g long beans

100g pineapple

100g peanuts, roasted and coarsely pound in the pestle & mortar

5 tbsp sesame seeds, roasted

¾ cup cooking oil

For scalding vegetables:

600ml water

400ml white vinegar

2 tbsp salt

2 tbsp sugar

Spices paste (ground):

100g (10) shallots

5 cloves garlic

25g dried red chillies, soak in hot water for 30 minutes and remove the seeds

6cm fresh turmeric

3cm galangal

1 stalk lemongrass

3 tbsp coriander seeds

3 candlenuts (I did not use)

20g belachan, toasted (I did not use)

Seasoning:

2 tbsp salt or to taste

9 tbsp sugar or to taste

2 tbsp vinegar

METHOD:

1. Prepare the vegetables:
1. Cucumber – Cut lengthwise to quarter and remove away the core.  Cut into 3 cm long strips.        Knead 1 tablespoon & 1 teaspoon of salt into the cut cucumbers.  After 30 minutes, squeeze out as much liquid as you can with a clean muslin cloth.  Set aside.
2. Carrot – Quarter lengthwise and cut into 3 cm long strips. Knead 1 ½ teaspoons of salt into the carrot.  Squeeze out the liquid as above after 30 minutes.   You may skip this step if you prefer the carrot to softer bite.
3. Cabbage – Cut into 3 cm square.
4. Long beans – Cut into 3 cm length.
5. Pineapple – Cut into small pieces.
6. Lay all the vegetables on the trays and dry under the sun for 2 to 3 hours.  But, I dried the vegetables in the oven with fun mode (without turning on the temperature) for 2 to 3 hours.
7. Scalding the vegetables – In a medium pot, bring water, vinegar, sugar and salt to rapid boil. Blanch the dried vegetables, one type at a time.  3 to 4 seconds for cabbage and about 10 seconds for the rest of vegetables.  Drain them in a colander.
2. Prepare the spice paste and acar:
1.  Blend all the spice paste ingredients in a food processor. 
2. Heat oil in a wok,  stir fry the spice paste until fragrant and the oil begins to separate.
3. Season with sugar and salt.
4. Off the fire and add stir in the vinegar.
5. Add in all vegetables and stir until thoroughly mixed.  
6. Stir in the roasted peanuts and sesame seeds and mixed well.
7. After cooling, transfer the acar to air tight container and keep in the refrigerator up to two weeks.  
8. You may serve immediately.  But, the best is overnight to allow the flavours to develop.