Malaysian Recipe : Nyonya Acar

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

Ingredients:

• 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

Directions:

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.