Nyonya Acar / Achar (Spicy Mixed Vegetable Pickle)

There are many variations of acar based on different family preferences, cultural influences and backgrounds. There are no strict rules for making acar and I like mine to have lots of pineapple in them. Instead of using store-bought rempah like how Little Teochew did, I have made my rempah from scratch and I reckon the extra effort of doing this is definitely worthwhile.

With the smaller kind of hot chilies that I used, the rempah that I made is more toward the spicy side. For this reason, my acar is not suitable for my three year old son's consumption. Despite that, he was "kind" enough to give me a thumb up when he realised that his daddy and mummy were enjoying these acar to the fullest... LOL!

This will make the carrot and cucumber stay crunchy!

My very sun-dried vegetables

 

Making the rempah

The key ingredient of my acar, PINEAPPLE!

Mix all together

Thumb up for mummy's acar - Too spicy for me but mummy and daddy love it!

Here's the recipe from Kuali.com by Amy Beh
(with my notes and modification in blue)

500g cucumber, quartered lengthwise (soft centre removed) and cut into 4 cm strips

(I used about 3 cucumbers)
150g cabbage leaves, cut into 2.5 cm squares

(I didn't add this)
150g carrots, cut into 4 cm strips

(I used about 1 carrot)
150g long beans, cut into 4 cm strips

(I didn't add this)
200g cauliflower, cut into small pieces

(I didn't add this)
50g dried prawns, soaked and pounded

(I didn't add this)
My favourite addition: 1 pineapple, peeled and cut into large chunks

Halved and cut into 4 cm strips:
3 red chillies
3 green chillies

(I used a total 6 large red chillies)

Slice thinly:
50g young ginger

(I didn't add this)
3 cloves garlic
3 shallots

Grind:10 fresh chillies

(replaced with 14 small hot chillies)
5 dried chillies
10 shallots

(replaced with 1 large onion)
5 cloves garlic
2 cm fresh turmeric root

(replaced with 1/2 tsp ground turmeric)
1 tbsp sliced galanggal
3 candlenuts
2 cm cube toasted belacan or 1 tsp belacan powder
1 stalk lemon grass, sliced finely

Vinegar mixture:

100 ml vinegar
200 ml water
5 to 6 tbsp sugar
1 tsp salt125g crushed peanut candy or 100g roasted peanuts, skinned and pounded
(I didn't add this)
4 tbsp roasted sesame seeds
(increased to 6 tbsp)

For scalding vegetables:

600 ml water
400 ml vinegar
2 tbsp salt
2 tbsp sugar

Rub cucumber slices with 1 tbsp salt. Leave aside for one hour. Wrap in clean towel or muslin cloth and squeeze out excess liquid (I didn't do this step). Place cucumber on a tray and sun for two to three hrs (this makes the cucumber crunchy). For the other vegetables, sun them separately in trays for one to two hrs. 
Note: I sun-dried my vegetable on a super-hot and dry 40°C Melbourne summery day for 3-4 hrs. I was worried at first assuming that I have over-dried my vegetables but they are ok and they are crunchy until the acar is finished.

Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the vegetables, one type at a time: dip cucumber and cabbage in boiling mixture for two to three seconds; scald the rest of the vegetables - except chillies - for 8 to 10 secs. Drain vegetables at once in a colander.

Heat oil (2 tbsp of canola oil) in wok and fry the ground ingredients until fragrant and the oil begins to separate. Stir in vinegar and water. Add sugar and salt and bring to a boil, then leave to cool completely.

Stir in dried prawns, ginger (I didn't add prawns and ginger), shallots and garlic and all the prepared vegetables. Remove and store in a porcelain jar or a clean, dry glass jar. When about to serve, mix in peanuts (I didn't add this) and sesame seeds.

Happy munching

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