SNACKS - Acar Awak {Spicy Pickled Vegetables}

Photo by Helen C.
Adapted from seasaltwithfood.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from seasaltwithfood.com

Ingredients

  • 2

    English Cucumbers, seeded & cut into 2 inches baton

  • 3

    Carrots, peeled & cut into 2 inches baton

  • 12

    Long Beans, cut into 2 inches lengths

  • 1/2

    Medium Size Cabbage, cut or break into 1 1/2 to 2 inches pieces

  • 2

    Red Chilies, seeded & halved

  • 120

    grams Chopped Roasted Peanuts

  • 3

    Tbsp Toasted Sesame Seeds

  • 4

    Tbsp Sugar

  • 1/2

    Cup Rice Vinegar

  • 1

    Cup Water

  • Sea Salt, to taste

  • 6

    Tbsp Peanut Oil

  • Sambal Paste:

  • 25

    Dried Chilies, cut into small segments, soaked with boiling water & drain well

  • 10

    (About 160 grams) Shallots, peeled & chopped

  • 2

    Stalks Lemongrass, sliced

  • 3/4

    inches piece of Turmeric, chopped

  • 3/4

    inches piece of Galangal, chopped

  • 2

    Cloves Garlic, peeled & chopped

  • 4

    Candlenuts

  • 1

    Tsp Roasted Shrimp Paste

Directions

Sprinkle 1 to 2 tsp of sea salt on cucumbers, carrots, long beans, cabbage, and leave it for about 20 minutes. Then squeeze out as much water from all the vegetables with paper towels and clean kitchen towel. Spread the vegetables on a plate or baking tray and dry for at least 2 hours. Make the sambal: Process all the ingredients until smooth. Heat oil in a wok over medium heat. Fry the sambal until it is aromatic, and the oil starts to separate, and remember to stir continuously. Add in the sugar, water, vinegar and season with sea salt. Stir until the sambal sauce thickens. Mix in all the vegetables and red chilies. Stir well, add sesame seeds and chopped peanuts and mix until well combined. Set aside to cool and store in an airtight container.

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