Finally trying to make this after sitting in my to-do-list for the longest time. Got most of my ingredients, but still some things were not available and don't want to drive out purposely just to grab a few items.
Love this recipe, the taste were superb, the vegetables are crunchy, not too spicy and not too sour. Love the taste & crunchiness, so much better than a lot mixed rice stall. And it doesn‘t gets watery even kept in the fridge for weeks. Able to last for 2 weeks in the fridge. Once a while, I took out a small bowl to eat as side dish. So convenient, saving me so much for those lazy to cook days.
There’s a lot work in preparing this dish, but it’s really worth the effort.
Recipe adapted from https://www.bakewithpaws.com/2017/08/penang-nyonya-acar-spicy-mixed.html?m=1
but I adjusted into smaller portions and skipped the drying vegetables under sun/in oven.
Ingredients:
100g Long beans
60g Carrot
60g Cucumber
60g Pineapple
200g Chinese Cabbage / Cabbage
1/4 tsp Salt
30g Crushed Roasted Peanut
2 tbsp Sesame Seeds
3 tbsp Cooking Oil
Scalding:
200ml Water
120ml White Vinegar
1 tsp Salt
1 tsp Sugar
Spice Paste: (blend all together)
4 pcs Shallots
2 clove Garlic
7 pcs Dried chillies -( soak in water n remove seeds)
1/2 tsp Tumeric Powder (I cant get fresh tumeric)
1 stalk Lemongrass
5g Belacan
2 tsp Cooking Oil
(I omitted galangal, coriander seeds & candlenuts because I don’t have)
Seasoning:
1/2 tsp Salt
3 tbsp Sugar
1 tsp Vinegar
Prepare the vegetables:
1. Cucumber – Cut lengthwise to quarter and remove away the core. Cut into 3 cm long strips.
2. Carrot – Quarter lengthwise and cut into 3 cm long strips.
3. Put cucumber & carrot in a bowl. Add in 1/4 tsp salt and mix evenly. Set them aside for 30 minutes. Then squeeze out as much liquid (with your hands) as you can. Set aside.
4. Chinese Cabbage – Cut into 3 cm square.
5. Long beans – Cut into 3 cm length.
6. Pineapple – Cut into small pieces.
7. Scalding the vegetables (all include carrot, cucumber and pineapple) – In a medium pot, bring water, vinegar, sugar and salt to rapid boil. Blanch the vegetables, one type at a time. 3 to 4 seconds for cabbage and about 10 seconds for the rest of vegetables. Drain them in a colander to remove excess water.
Prepare the spice paste and acar:
1. Blend all the spice paste ingredients in a food processor.
2. Heat oil in a wok, stir fry the blended spice paste until fragrant and the oil begins to separate.
3. Season with sugar and salt.
4. Turn off the heat and add in the vinegar.
5. Add in all vegetables and stir till well combined.
6. Add in the roasted peanuts and sesame seeds and mixed well.
7. Dish up & set aside to cool down before transferring to air tight container. Store in the refrigerator up to two weeks. Use a clean & dry spoon every time you take for consumption.
8. You may serve immediately. But, the best is leaving it overnight to allow the flavours to develop.
Happy Cooking.
Yorumlar