Nyonya Acar

Nyonya Acar

1 local cucumber, quartered lengthwise (soft centre removed) and cut into 3cm strips
100g cabbage leaves, cut into  squares or strips
2 small carrots, cut into 3 cm strips
100g long beans, cut into 3 cm strips
2 slice pineapple, peeled and cut into large chunks( optional)

Top up during the final mixing

Some crushed roasted groundnut
6 to 7 tbsp toasted sesame seeds
4 red chillies cut n ddeseed then cut in strips

Add in to fry together with paste
3 cloves garlic mince
3 shallots mince

Blend:
7  fresh chillies plus 3 bird eye chillies
4 dried chillies
5 shallots
5 cloves garlic
1/2 tsp turmeric powder
3 candlenuts
50gm dried prawns soaked
2 cm cube toasted belacan
1 inch bunga kanthan ( keong fa)

Vinegar mixture:

100 ml vinegar
200 ml water
7 tbsp sugar
1 tsp salt

For blanching vegetables:

600 ml water
400 ml vinegar
2 tbsp salt
2 tbsp sugar

Rub cucumber slices with 1 tbsp salt. Leave aside for one hour then pour away the access water.
Place cucumber on a tray and put under the sun for 1 hours (this makes the cucumber crunchy). For the other vegetables, also same put under the hot sun  for one to two hrs.

Bring water, vinegar, salt and sugar for blanching vegetables to a rapid boil. Blanch the vegetables, one type at a time: dip cucumber and cabbage in boiling mixture for two to three seconds; scald the rest of the vegetables - except chillies - for 10 secs. Drain vegetables at once in a colander.

Heat 2 tbsp oil in wok and fry the blended ingredients and add in the 3 cloves garlic and shallots until fragrant and the oil begins to separate. Stir in vinegar and water. Add sugar and salt and bring to a boil, then leave to cool completely before mixing in the vegetables. And the sesame seed and peanuts and chillies

Remove and store in an airtight container and keep in fridge.

Happy trying!!
Kelly's Kitchen