The dish’s recipe has many variations. Give this one a try if you are a big fan of nyonya acar.

Serves: 4

Time: 35 mins.


3 small julienned carrots

5 French beans, cut into 2” length

5 Persian cucumbers, deseeded and julienned

⅓ cabbage, small, chopped roughly

2 teaspoons salt

2 teaspoons sugar

For Spice paste:

10 short shallots

¾- cup roasted peanuts, unsalted, grounded roughly

2-3 tablespoons white vinegar

1 stalk lemongrass, only white part

4 Fresno chilies; deseed half

½ teaspoon belacan, shrimp paste in block form

6 candlenuts

¼ cup sesame seeds

7-8 tablespoons brown sugar

1½” galangal or blue ginger root

3 tablespoons oil

Salt to taste


  1.   Add French beans together with cucumbers, carrots, cabbage, sugar and salt in a small bowl; toss until well combined; let sit for an hour.
  2.   Rinse the vegetables and then drain. Dry them using a dab paper towel.
  3.   Spread them on a baking sheet on a wire rack and place the sheet in the oven; cook at the lowest possible setting and dry them for 10 to 15 more minutes; stirring every now and then.
  4.   Blend the entire spice ingredients together until you get paste like consistency.
  5.   Fry the paste over medium-low heat until fragrant, for 10 minutes.
  6.   Feel free to add more of oil or water, if the paste seems to become too. Add the vinegar, salt and sugar.
  7.   Give everything a good stir and bring the mixture to a rolling boil. Immediately remove it from the heat. Add in the peanuts.
  8.   Taste and adjust the amount of seasoning to taste.
  9.   Add vegetables to the sauce and sprinkle sesame seeds over the top.
  10.   Mix well and let cool until easy to handle. Store in a refrigerator in an airtight container. Serve with coconut rice dishes or Asian meals. Serve immediately and enjoy.

Originally posted 2021-05-08 22:17:16.