In
AuthorJanella
Rating

Makes about 4cups

Yields1 Serving
 1 large cucumber, cut into batons
 1 cup green beans, cut into lengths
 1 cup snake beans, cut into lengths
 1 carrot, cut into batons
 1 cup bite-sized pieces of cabbage
 1 cup cauliflower florets
 4 long red chillies, deseeded and thinly sliced
 4 long green chillies, deseeded and thinly sliced
 1 tbsp sea salt
Spice Paste
 10 dried long red chillies, soaked in water until starting to soften, about 30 minutes
 2 lemongrass stems, white part only
 4-cm piece galangal, chopped
 4-cm piece fresh turmeric, grated
 6 candlenuts, macadamia nuts or cashew nuts
 1 tsp shrimp paste
 1 tbsp olive oil or rice bran oil
 1 tsp sea salt
 3 tbsp grated coconut palm sugar or panela
Pickling Liquid
 3 cups white wine or apple cider vinegar
 2 French shallots, peeled and halved
 10 garlic cloves, peeled
1

Place the cucumber, green beans, snake beans and carrot in a glass or ceramic bowl. Add the cabbage, cauliflower and chillies. Add the salt, toss well, then set aside for an hour.

2

To make the spice paste, drain the dried chillies, place in a blender and add the lemongrass, galangal, turmeric, nuts and shrimp paste and process until a smooth paste is formed. Heat the oil in a wok over medium–high heat and fry the paste until fragrant, about 30 seconds. Season with the salt and sugar and set aside.

3

When the vegetables have been together for an hour, place the vinegar, shallots and garlic in a saucepan and bring to a simmer. Quickly blanch the vegetables in the pickling liquid, then drain.

4

Place the pickled vegetables in a bowl with the spice paste and mix thoroughly.

5

Acar acar will keep for a few days stored in an airtight container in the fridge.

Ingredients

 1 large cucumber, cut into batons
 1 cup green beans, cut into lengths
 1 cup snake beans, cut into lengths
 1 carrot, cut into batons
 1 cup bite-sized pieces of cabbage
 1 cup cauliflower florets
 4 long red chillies, deseeded and thinly sliced
 4 long green chillies, deseeded and thinly sliced
 1 tbsp sea salt
Spice Paste
 10 dried long red chillies, soaked in water until starting to soften, about 30 minutes
 2 lemongrass stems, white part only
 4-cm piece galangal, chopped
 4-cm piece fresh turmeric, grated
 6 candlenuts, macadamia nuts or cashew nuts
 1 tsp shrimp paste
 1 tbsp olive oil or rice bran oil
 1 tsp sea salt
 3 tbsp grated coconut palm sugar or panela
Pickling Liquid
 3 cups white wine or apple cider vinegar
 2 French shallots, peeled and halved
 10 garlic cloves, peeled

Directions

1

Place the cucumber, green beans, snake beans and carrot in a glass or ceramic bowl. Add the cabbage, cauliflower and chillies. Add the salt, toss well, then set aside for an hour.

2

To make the spice paste, drain the dried chillies, place in a blender and add the lemongrass, galangal, turmeric, nuts and shrimp paste and process until a smooth paste is formed. Heat the oil in a wok over medium–high heat and fry the paste until fragrant, about 30 seconds. Season with the salt and sugar and set aside.

3

When the vegetables have been together for an hour, place the vinegar, shallots and garlic in a saucepan and bring to a simmer. Quickly blanch the vegetables in the pickling liquid, then drain.

4

Place the pickled vegetables in a bowl with the spice paste and mix thoroughly.

5

Acar acar will keep for a few days stored in an airtight container in the fridge.

Acar Acar
Recent Posts

Leave a Comment

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

0

Start typing and press Enter to search

JOIN MY MAILING LIST

Signup to receive seasonal health tips, the latest in health news and more...

THANK YOU - YOUR SUBSCRIBED