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Malaysian Recipe : Nyonya Acar

Preparation time: 1 hr
Cooking time: 30 mins
Serves: 6


  • 300 g cauliflower, cut into flowerets
  • 300 g cabbage, cut into small square pieces
  • 250 g roasted peanuts, coarsely ground
  • 4 tbsp sesame seeds

Cut into 3 cm lengths:

  • 2 medium sized cucumbers, discard the soft centres
  • 2 medium sized carrots
  • 200 g long beans

A: mixed together

  • 500 ml vinegar
  • 3 tbsp sugar
  • 300 ml water

B: ground or blend to a paste with 4 tbsp oil

  • 100 g dried shallots
  • 500 g shallots
  • 5 tbsp sugar
  • 120 g dried prawns
  • 1 tbsp turmeric powder
  • 3 tbsp vinegar

C: fried and allowed to cool

  • 4 tbsp chili paste or ground chili
  • 6 tbsp oil


  1. Sprinkle 1 tbsp salt over cucumber and carrot strips and leave to stand for 1 hour. Rinse and drain.
  2. In a Dutch Oven, bring the ingredients A to the boil. Add in the vegetables, one type at a time and boil for 1 to 2 mins. Scoop out with a sieve, drain and spread on a large tray to cool. Repeat for each type of vegetable.
  3. Heat ½ cup oil, fry ingredients B till fragrant and dish out.
  4. With a clean wok, fry ingredients C, until the oil turns red. Remove and set aside.
  5. Combine everything together in a large bowl. Stir well. Lastly, add the ground peanuts and sesame seeds. Leave it to cool overnight before storing in bottles or serving.

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Last Modified: 11/27/11.