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Vegetable Pickle With Turmeric - {Acar Kuning}

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Ingredients

  • 8 shallots sliced
  • 4 garlic cloves sliced
  • 2 tablespoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon shrimp paste (terasi)
  • 1/2 teaspoon turmeric
  • 8 kemiri nuts
  • 1 1/2 cups thick coconut milk
  • 3 tablespoons oil
  • 2 lemon grass stalks
  • 2 slices galangal (laos) soaked in
  • Coconut milk for 1/2 hour
  • 2 bay leaves soaked in
  • coconut milk for 1/2 hour
  • 1 pound Chinese long beans cut into 1" pieces
  • 1/2 cup thinly-sliced carrot
  • 1 pound cabbage leaves cut bite-size pieces
  • 1 pound bamboo shoots cut into 1" cubes
  • 1 large cucumber peeled, seeded, halved lengthwise and sliced diagonal
  • 5 hot red chili halved and seeded
  • 1/2 teaspoon salt
  • 2 teaspoons white vinegar

Details

Servings 10

Preparation

Step 1

Blend the shallots, garlic, coriander, cumin, shrimp paste, turmeric, and nuts with 2 tablespoons of the coconut milk to form a smooth paste in a food processor.

Heat the oil in a wok or a large skillet and stir-fry the paste, lemon grass, laos, and bay leaves over medium heat for approximately 2 minutes.

Add the beans, carrot, cabbage, bamboo shoots, cucumber and chili, stirring after each addition, and stir-fry it for about 3 minutes.

Add the remaining coconut milk, salt and vinegar and continue to cook for another 2 to 3 minutes. (Do not overcook the vegetables).

Let the mixture cool and chill it. Serve cold or at room temperature.

This recipe yields 10 servings.

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