Penang Acar | Penang Achar (Penang Spicy Pickled Vegetables)
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Penang Acar | Penang Achar (Penang Spicy Pickled Vegetables) - appetizing, sour & spicy appetiser
Author: Shannon Lim
Recipe type: Appetiser
Cuisine: Malaysian
Serves: 500g
Ingredients
- 300g Cucumber - cut lengthwise 1½ inch
- 150g Cabbage - roughly cut into big pieces
- 50g Carrot - peeled and cut into 1½ inch
- 50g Long Beans - cut into 1½ inch
- 50g Roasted Peanuts - ground
- 2 tablespoon White Sesame Seeds - roasted
- 1 tablespoon Salt
- 1 tablespoon Coconut Sugar, or to taste (or sweetener of choice)
- 3 tablespoons Cooking Oil
- 50ml Rice vinegar
- 30ml Water
Spice Paste
- 5 Shallots
- 6 fresh Red Chilies
- ½ inch Fresh Turmeric (or 1 teaspoon turmeric powder)
- 2 Candlenuts
Instructions
- Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes.
- 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. It can be served immediately but acar taste best overnight after the flavours have developed.
- Keep chilled in the fridge. It can last for at least 4 weeks.
Recipe by at https://justasdelish.com/penang-acar/