Nyonya Acar (Acar Awak) a spicy mixed pickled vegetable is no stranger to those growing up around the Peranakan community in Malaysia and Singapore. This pickled vegetable dish has a perfect combination of sweet, sour, and spicy with a rich nutty flavor.
It is best to cook Nyonya acar in a big batch, as it can be kept refrigerated for up to a month. For serving: Take out the desired portion you need with a clean utensil and return the remaining to the fridge immediately.
Tips for making Nyonya Acar:
- Set aside the pickled vegetable for at least 6 hours in the fridge. This allows the vegetables to absorb and develop the flavor, the crunchiness will get better.
Check out our other Nyonya recipes such as chicken pongteh and asam pedas.
CHINESE VERSION: 娘惹式腌制杂菜
Peranakan Style Nyonya Acar Recipe | MyKitchen101en
Yield: 10 servings
Ingredients:
(1)
- 100 g peanut
- 80 g white sesame seeds
(2)
- 200 g carrot
- 200 g long bean
- 200 g cucumber
- 200 g cabbage
- 2 tbsps salt
- 300 g pineapple
(3)
- 2 sticks of lemongrass
- 200 g fresh red chilli (de-seed)
- 80 g shallot
- 30 g garlic
- 12 g Galangal
- 5 g dried chilli (de-seed)
- ½ tsp turmeric
- 160 g oil
(4)
- 4 tbsps oil
- 150 ml rice vinegar
- 100 g sugar
- 1 tsp salt
Instructions:
1 Spread raw peanuts evenly on a baking tray, preheat the oven, and bake at 170°C/340°F for 15 minutes, or until golden brown. Set aside to cool completely before removing the skin of the peanuts. Note: Baking time may vary depending on your oven.
2 Crush the peanuts with a food processor.
3 Toast white sesame seeds in a dry pan over medium heat for about 3-4 minutes until golden brown and fragrant.
4 Wash and clean carrot, long beans, cucumber, and cabbage, cut into 3cm thin strips.
5 Mix vegetable strips with 2 Tablespoons of salt, marinate for 30 minutes.
6 Discard leftover liquid, rinse with clean water, drain through with a colander.
7 Bring a large pot of water to a full rolling boil, blanch, or briefly cook the vegetable strips for 60 seconds.
8 Spread evenly on a clean cloth, air drying using a fan, or place in a well-ventilated area to dry the vegetable strips for at least an hour.
9 Cut pineapple into short strips, about 3cm in length.
10 Add some oil to a skillet, stir fry pineapple over high heat for 2-3 minutes, or until heated through.
11 Add 2 stalks of lemongrass, 200 g fresh chili (de-seed), 80 g shallot, 30 g garlic, 12 g galangal, 5 g dry chili (de-seed), ½ tsp turmeric, 160 g oil in a blender. Process all ingredients to a smooth chili paste.
11-2 Smooth chili paste
12 Add 4 tbsps of oil, pour chili paste into the cooking pan, bring to the boil. Reduce to medium or medium-low heat, cook for 8-10 minutes until fragrant.
13 Stir in 100 g sugar, 1 tsp salt, and 150 ml rice vinegar, bring the mixture to boil.
14 Scoop off excess oil from the chili paste. Mix in vegetables and pineapple, turn off the heat.
14-2 Turn off the heat after mixing in vegetables and pineapple.
15 Stir in sesame seeds and peanuts.
16 Allow cooling completely before storing it. Keep nyonya acar refrigerated for up to a month.
Peranakan Style Nyonya Acar Recipe
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Ingredients
Garnish:
- 100 g peanut
- 80 g white sesame seeds
Vegetables:
- 200 g carrot
- 200 g long bean
- 200 g cucumber
- 200 g cabbage
- 2 tbsps salt
- 300 g pineapple
Condiment:
- 2 sticks of lemongrass
- 200 g fresh red chilli de-seed
- 80 g shallot
- 30 g garlic
- 12 g Galangal
- 5 g dried chilli de-seed
- ½ tsp turmeric
- 160 g oil
Seasoning:
- 4 tbsps oil
- 150 ml rice vinegar
- 100 g sugar
- 1 tsp salt
Instructions
- Spread raw peanuts evenly on a baking tray, preheat the oven, and bake at 170°C/340°F for 15 minutes, or until golden brown. Set aside to cool completely before removing the skin of the peanuts. Note: Baking time may vary depending on your oven. Crush the peanuts with a food processor.
- Toast white sesame seeds in a dry pan over medium heat for about 3-4 minutes until golden brown and fragrant.
- Wash and clean carrot, long beans, cucumber, and cabbage, cut into 3 cm thin strips.
- Mix vegetable strips with 2 Tablespoons of salt, marinate for 30 minutes.
- Discard leftover liquid, rinse with clean water, drain through with a colander.
- Bring a large pot of water to a full rolling boil, blanch, or briefly cook the vegetable strips for 60 seconds.
- Spread evenly on a clean cloth, air drying using a fan, or place in a well-ventilated area to dry the vegetable strips for at least an hour.
- Cut pineapple into short strips, about 3 cm in length.
- Add some oil to a skillet, stir-fry pineapple over high heat for 2-3 minutes, or until heated through.
- Add 2 stalks of lemongrass, 200g fresh chili (de-seed), 80g shallot, 30g garlic, 12g galangal, 5g dry chili (de-seed), ½ tsp turmeric, 160g oil in a blender. Process all ingredients to a smooth chili paste.
- Add 4 tbsps of oil, pour chili paste into the cooking pan, bring to the boil. Reduce to medium or medium-low heat, cook for 8-10 minutes until fragrant.
- Stir in 100 g sugar, 1 tsp salt, and 150 ml rice vinegar, bring the mixture to boil.
- Scoop off excess oil from the chili paste. Mix in vegetables and pineapple, turn off the heat.
- Stir in sesame seeds and peanuts.
- Allow cooling completely before storing it. Keep nyonya acar refrigerated for up to a month.
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Nutrition (per serving)
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Very delicious with prawn or fish crackers!!! Tqvm for sharing your wonderful recipe!
Are you using a meat grinder or a food processor to grind the peanuts?
A food processor.
Best tasting Asian mixed veg salad
We have this at home every Chinese new year eaten with large piece of keropok ikan parang.