Nyonya Vegetable Acar (Nyonya Spicy Vegetables Pickles)

NYONYA VEGETABLE ACAR

(NYONYA SPICY VEGETABLE PICKLE)

Serves 6-8

For the vegetables:

1 large cucumber

1 medium cabbage

1 large carrot, peeled

200 gm long beans

2 red chillies

2 green chillies

2 tspn salt

Hot boiling water

Grounded ingredients:

15 dried chilies, seeded and soaked in cold water overnight

4 red chilies, seeded and chopped

10 shallots, peeled

5 cloves garlic

3 cm fresh turmeric, peeled and sliced

3 cm fresh galangal, peeled and sliced

4 candlenuts

Pickling liquid:

1/2 cup cooking oil

1/2 cup white vinegar

1/2 cup brown sugar

1 tspn salt

Grounded, toasted peanuts or toasted sesame

seeds for garnishing

1  Cut cucumber into 4 lengths.  Cut out center core to remove seeds and then into strips of about 3 mm thickness.  Cut carrot into the same length as the cucumber.Slice each length into 3 mm thickness and then julienne. Toss sliced cucumber and carrot with 1 teaspoon of salt.  Leave aside.

2  Separate leaves of cabbage and cut leach leave into quarters. Cut long beans into 1 inch length.  Scald cabbage and long beans in hot boiling water and drain.

3  Using a tea towel, wrap a handful of sliced cucumber and carrot and squeeze out water.  Do the same with the scalded cabbage pieces and long beans. Put out to dry in the sun on a bamboo tray for about 1 to 2 hours.

4  Remove seeds from chilies. Half, lengthwise and slice at a slant into 1 inch length.  Put out to dry in the sun with the rest of the prepared vegetables.

5  Heat oil in a wok.  Fry blended ingredients in medium fire until fragrant, about 8-10 minutes, stirring constantly.

6  Add in vinegar, sugar and salt.  Bring to boil and stir until sugar melts.

7  Off the fire and stir in dried vegetables and mix well.  Is using toasted sesame seeds, you can stir them in now.  If using grounded, toasted peanuts, its best added just before serving.

8  Leave vegetables to pickle for at least 4-5 hours or overnight before serving.