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Acar Awak (Nyonya Spicy Mixed Vegetable Pickle) - Appetizing, sour and spicy great taste, acar is always a popular and high-demand "commodity".
Nyonya loves pickled vegetables of all kinds. So, there is no surprise that my family in Penang is partial to pickled or preserved foods—vegetables, fish stomach (perut ikan), and cincaluk (preserved baby shrimp). Grandmother was a huge fan of pickled Nyonya dishes.
I grew up watching her and my aunt making lots of acar (also called acar awak) or pickled mixed vegetables in a spicy and sour “pickle” sauce.
My aunt who in her 70’s now still makes acar religiously for celebrations or prayers to our ancestors. After I told her on the phone that I launched a Nyonya food blog, she made a big serving of acar for the purpose of this blog.
Too bad I am based in the United States, but my siblings are the lucky ones who got to savor her fabulous acar…
Because of the appetizing, sour and spicy great taste, acar is always a popular and high-demand “commodity” in my family. Here is my aunt’s recipe for acar (acar awak).
Do try it out as Nyonya pickles offer layers of flavors unlike other pickles. Just the color alone is enough to set my stomach rumbling and mouth watering.
Frequently Asked Questions
This recipe is only 339 calories per serving.
What To Serve With Acar Awak
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Acar Awak
Ingredients
- 300 g (10 oz) cucumber, cut lengthwise with the skin and seeds on
- 150 g (5 oz) cabbage, cut into big pieces
- 50 g (1½ oz) carrot, skin peeled and cut lengthwise
- 50 g (1½ oz) French beans, cut into 1 1/2 inch lengths (3 cm)
- 50 g (1½ oz) long beans, cut into 1 1/2 inch lengths (3 cm)
- 50 g (1½ oz) roasted peanuts, grounded
- salt to taste
- sugar to taste
- 5 tablespoons oil
Spice Paste:
- 5 shallots
- 12 fresh red chilies
- 1/2 inch (5mm) fresh turmeric, or some turmeric powder
- 2 candle nuts
Tamarind Juice:
- tamarind pulp, about golf ball size
- 1 cup water
Instructions
- Soak the tamarind pulp in water for 15 minutes. Squeeze to extract the juice and set it aside.
- Blend the spice paste in a food processor and set it aside.
- Heat a wok and add oil. Stir-fry the spice paste until aromatic. Add the tamarind juice and bring to a boil. Season with salt and sugar to taste.
- Add all the vegetables to the wok and turn off the heat immediately. Add the ground peanuts and stir to mix well.
- Let it cool and serve. Acar is best when prepared a day in advance.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, just to say, I prefer the the vegetables to be blanched. Beth
Yes you can blanch the veggies.