Rinse well cucumber, do not remove skin and cut into long strips.
Rinse, skinned and cut carrots into strips.
Rinse well and cut long beans into long strips.
Wash, rinse and drain well cabbage. Cut into big pieces.
Remove skin and cut pineapple into small pieces.
Ground red and dried chillies. Visit my blog at www.huangkitchen.blogspot.com for details.
Ground shallots garlic, fresh turmeric, galangal, candle nuts, coriander seeds, shrimp paste. Visit www.huangkitchen.blogspot.com for details.
White vinegar for blanching and cooking the pickled vegetables.
Toast white sesame seeds.
Toast and ground coarsely peanuts.
Season cucumber and carrot strips with 1 tablespoon salt for 20-30 minutes.
Remove excess water and squeeze out as much fluid as possible from the vegetables.
Blanch cabbage pieces in boiling water with half the vinegar added.
Next blanch the long bean.
Next blanch the squeeze cucumbers and carrots.
Drain and dry the blanched cabbage and long beans.
Also drain and dry the cucumber and carrot strips.
To cook the Acar, first heat up oil and put in the chili paste.
Fry the chilli paste for a few minutes.
Then put in the ground onion paste.
Fry until aromatic and the oil separates.
Add in the remaining vinegar.
Add in sugar and salt to taste.
Stir in ground peanuts and mix thoroughly.
Last, add in all the blanched and dried vegetables and the small pieces of pineapple.
Stir to mix well.
Garnish with toasted white sesame seeds.
And it's done. Chill in refrigerator preferably overnight and it's ready to be served! Please visit my blog at www.huangkitchen.blogspot.com for further details.
- 500.0g Cucumber (cut into strips)
- 200.0g Cabbage (cut into big pieces)
- 200.0g Carrots (skin & cut into strips)
- 200.0g Long beans (cut into strips)
- 1.0 Pineapple (cut into small pieces)
- 100.0g Peanuts ( roasted & coarsely ground)
- 100.0g White sesame seed (roasted)
- 1.0Tbsp Salt
- 450.0ml White vinegar
- 180.0g Sugar
- 6.0Tbsp Oil