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.

How Many Calories Per Serving?

This recipe is only 339 calories per serving.

Yield: 4 people

Acar Awak

Name: Acar Awak
Yield: 4
Cuisine: Vegetables
Ingredients: 300 g cucumber, cut lengthwise with the skin and seeds on; 150 g cabbage, cut into big pieces; 50 g carrot, skin peeled and cut lengthwise; 50 g French beans, cut into 1 1/2 inch lengths; 50 g long beans, cut into 1 1/2 inch lengths; 50 g roasted peanuts, ground; salt to taste; sugar to taste; 5 tablespoons oil; 5 shallots; 12 fresh red chilies; 1/2 inch fresh turmeric, or some turmeric powder; 2 candle nuts; tamarind pulp, about golf ball size; 1 cup water

Acar Awak Recipe (Nyonya Spicy Mixed Vegetable Pickle).

Ingredients

300 g cucumber, cut lengthwise with the skin and seeds on
150 g cabbage, cut into big pieces
50 g carrot, skin peeled and cut lengthwise
50 g French beans, cut into 1 1/2 inch lengths
50 g long beans, cut into 1 1/2 inch lengths
50 g roasted peanuts, ground
salt to taste
sugar to taste
5 tablespoons oil

Spice Paste:

5 shallots
12 fresh red chilies
1/2 inch 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 and extract the juice and set aside.
Blend the spice paste in a food processor and set aside.
Heat up a wok and add oil. Stir-fry the spice paste until aromatic. Add tamarind juice and bring to boil. Add salt and sugar to taste.
Add all vegetables into the wok and turn off the fire immediately. Add ground peanut, stir to mix well.
Dish out, let cool and serve. Acar is best served overnight.

Notes

You can keep acar in the refrigerator for a few days.

Nutrition Information

Yield

Serving Size

4 people
Amount Per Serving Calories 339Total Fat 24gSaturated Fat 2gUnsaturated Fat 0gSodium 91mgCarbohydrates 26gFiber 6gSugar 12gProtein 8g

Comments

Cindy

at

I haven’t tried but will do so soon. I just cincai bocai agak agak with the ingredients measurements. Doesn’t look difficult to prep and cook. 🤞🤞🤞

Beth

at

I thought that the vegetables have to be scalded first in boiling water. Your recipe does not say so.
If the veggies are not cooked they will taste ‘green’ and hard. I was taught to make this recipe in a slightly
different way.

- Rasa Malaysia
  
  at
  
  Add all vegetables into the wok and turn off the fire immediately, that’s when you cook the vegetables. You don’t want to overcook the vegetables they should have a crunch and fresh.
  
Caryn Chin

at

Hi I was wondering how many acar awak serving for this recipe?

- Rasa Malaysia
  
  at
  
  A few people.
  
  - Caryn Chin
    
    at
    
    so about 4 serving?
    
John

at

Thanks for the detailed recipe and the mouth-watering pictures; the food looks pretty good, too. The recipe mentions 1 cup of water. How much liquid is generated by squeezing the tamarind? Does the total amount of tamarind juice/water come to 1 cup? I’m just trying to figure out how much liquid needs to be added to the spices.

mona

at

Do you have to blanch the long/french beans? I tried your recipe and the beans tasted too raw.

kazy

at

I have tamarind paste, not the pulp. How much should I use for this recipe?

Thanks.

- Rasa Malaysia
  
  at
  
  Add it slowly, depending on your taste.
  
Jordan

at

I hear that candlenuts are toxic until cooked. Is this true?

Anthony Christopher Lim

at

Simply awesome recipes!

Jeanette

at

Is there a replacement for the candlenuts? I hate to buy something for just one recipe. . .

- Rasa Malaysia
  
  at
  
  You can use cashew nuts or macadamian nuts. :)
  
- Katherine OKeefe
  
  at
  
  You can replace candle nuts with macadamian nuts.

Acar Awak

How Many Calories Per Serving?

Acar Awak