Mixed vegetable pickle

Mixed vegetable pickle

Acar kuning

By
From
South East Asian Food

This recipe is given in a large enough amount for serving as a vegetable side dish at a party featuring a spread of rich and spicy food. When refrigerated it keeps for a week or may be stored in sterilised jars.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1 brown onion, sliced lengthwise
2-3 red chillies
a few bird’s eye chillies
3 tablespoons white vinegar
1 tablespoon sugar, or less to taste
1.5cm piece fresh ginger, sliced
1 stalk lemongrass, bruised
1 cup water
500g raw vegetables, (see Note)

Paste spices

Quantity Ingredient
2cm piece fresh turmeric, chopped
or 1/4 teaspoon turmeric powder
4 roasted candlenuts or almonds or macadamia nuts, roughly smashed, (optional)
1-2 garlic cloves, smashed and chopped

Method

  1. Grind the spice paste ingredients into a paste. Heat the oil in a wok and fry the spices and the onion until everything smells fragrant. Add the two kinds of chillies, each sliced into three, the vinegar, sugar, ginger, lemongrass and water. Bring to the boil. Put in the vegetables and stir until the sauce thickens a little and the vegetables are lightly cooked.

Raw vegetables:

  • E.g.150 g snakebeans or stringless beans, cut into 4 cm lengths; 150 g carrots cut into matchsticks; 75 g cauliflower florets; 100 g cucumber with skin, cut into 4 cm strips
Tags:
SBS
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