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Malaysian Acar

Author- Admin

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Ingredients

100g Carrots, peeled, sliced and washed

300g Cucumber, sliced

1 Tbsp. Salt

150g Long Beans, chopped

200g Cabbage, roughly chopped

Water

100g Fresh Red Chiles, chopped

50g Dried Red Chillies, soaked

8 Shallots

6 Garlic Cloves

1 Lemongrass Stalk, chopped

5 Candlenuts

15g Turmeric

20g Toasted Belacan

4 Tbsps. Cooking Oil

200ml Tamarind Juice

Sugar to Taste

100g Roasted Peanuts

Instructions

1

First, peel and wash the carrots. Cut them into finger-long thin slices and keep it aside in a bowl.

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2

Then, cut the cucumbers into halves without peeling off the skin and remove the seeds and flesh. Cut into thin slices and put them with the carrots. Add 1 tablespoon of salt for pickling. Set it aside for at least 20 minutes.

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3

Now, chop off the long beans and cabbage, and keep them aside for later. After 20 minutes, squeeze out the salty water from the pickle as much as you can using a clean dry cloth. Then, leave it to dry.

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4

Next, blanch the chopped beans and cabbage for about 30 seconds and drain. Place the beans and cabbage on a clean cloth and pat them dry.

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5

Meanwhile, in a blending jar, add in 50 grams of soaked dried red chillies, 8 peeled shallots, 6 garlic cloves, 1 chopped lemongrass stalk, 5 candlenuts, 15 grams of turmeric, and 20 grams of toasted belacan. Blend everything together and add oil in case the chilli paste is dry.

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6

Next, heat 4 tablespoons of cooking oil and sauté the chilli paste for 5 to 7 minutes. To this, add 200 millilitres of tamarind juice and sugar to taste.

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7

Once cooked, turn off the heat and add the carrot, cucumber, cabbage and beans. Also, add 100 grams of crushed roasted peanuts.

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8

Mix everything together and refrigerate the acar in an airtight container so that all its flavours seep into the vegetables.
You may serve this as an accompaniment for nasi lemak or satay.

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