Acar Awak
Acar Awak Recipe (Nyonya Spicy Mixed Vegetable Pickle).
Servings: 4 people
Calories: 339kcal
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, ground
- 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 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
Serving: 4people | Calories: 339kcal | Carbohydrates: 26g | Protein: 8g | Fat: 24g | Saturated Fat: 2g | Sodium: 91mg | Fiber: 6g | Sugar: 12g