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ACAR AWAK RECIPE - PENANG ACAR
- MIXED VEGETABLE RELISH -
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NYONYA RECIPE
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Acar-awak is a classic Nyonya
or Peranakan accompaniment that is commonly found on the Nyonya dinner table.
Nyonya acar, in particular, is very elaborate - much more so than their
Malay counterpart. The Penang Acar-awak showcase the degree of extra attention
and refinement that has become the hall mark of the Nyonya kitchen. It makes a
good vegetable dish for a party and keeps well in the refrigerator. You can make
it in smaller quantities as a side dish for a family meal.
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Ingredients : |
| 200g |
Fresh cucumber cut into 4 lengthwise,
seeds removed (Do not peel) |
| 200g |
Carrot, cut into thin strips |
| 200g |
Cauliflower or cabbage |
| 200g |
Long beans or green beans |
| 200g |
Egg plant or aubergine |
| 6 stalks |
Shallots, sliced |
| 5 cloves |
Garlic, sliced |
| 3 pieces |
Red chilies, seeded and cut into 4
lengthwise |
| 3 tbsp |
Vegetable oil |
| 2 tbsp |
Sugar |
| 1/4 cup |
Peanuts, unsalted and roasted |
| 1/4 cup |
Sesame seeds |
| 1/4 cup |
White vinegar |
| 1/4 cup |
Water |
| - |
Salt |
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Ingredients for Spice Paste
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| 10 pieces |
Dried chilies, seeded, soaked in warm
water till soft and squeezed dry |
| 1 piece |
Shrimp paste (rosted), approx. 2.5 x
2.5cm cube |
| 4 pieces |
Candlenuts, smashed |
| 4 cm |
Fresh turmeric, chopped |
| 1 piece |
Galangal, chopped (approx. 4cm long) |
Method :
- Cut all vegetables into 4 x 1cm strips, except for the
cauliflower.
- Put the cucumber strips into a strainer, salt it and place a
weight on top and leave it to drain for approx. 30 minutes.
- Heat a saucepan of salted water to boiling point and blanch,
in separate batches, the carrots, cauliflower, beans and egg plant for approx. 1 minute.
- Lift out each batch, draining thoroughly then dry them on a
kitchen towel, spreading them out to dry further while the cucumbers are draining. When the
cucumbers are ready, rinse off the salt and dry them thoroughly with a kitchen towel.
- Prepare the spice paste by pounding the spices. Roughly
crush the peanuts and set aside. Dry roast the sesame seeds in pan, cool and set aside.
- Heat oil in a wok and fry the garlic and shallots until
golden brown, remove, drain and set aside.
- Fry the spice paste until fragrant, then add the vinegar,
sugar and salt and bring to a boil.
- Add the shallots and garlic together with the rest of the
vegetables and stir until everything is well mixed. Make sure the vegetables are just cooked
through, but still crisp.
- Allow to cool, then mix in the crushed peanuts and sprinkle
on the sesame seeds before serving.
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Asian Melting Pot
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Cooking Wisdom: Acar-awak can be served as a
side dish with a plate of plain rice or even eaten as a starter to a feast.
Don't worry about over preparation, as it will keep, in a covered dish, in the
refrigerator for a few days. |
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