Peranakan Style Nyonya Acar Recipe
Nyonya Acar (Acar Awak) a spicy mixed pickled vegetable from the Peranakan community. This pickled vegetable dish has a perfect combination of sweet, sour, and spicy with a rich nutty flavor.
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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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Notes
This recipe yields 10 servings of acar.
The nutritional value for reference is for 1 serving of acar.
Nutrition (per serving)
Calories: 397kcalCarbohydrates: 27gProtein: 6gFat: 31gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gTrans Fat: 0.1gSodium: 1654mgPotassium: 441mgFiber: 4gSugar: 17gVitamin A: 3890IUVitamin C: 58mgCalcium: 134mgIron: 2mg
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